Warm Corn Salad From the TODAY show

Saw this on the Today show --they raved and it looked fabulous --we had it last night and it was FABULOUS --it will be going on our OBX list of recipes!

One of summer’s sweetest vegetables is fresh corn.Although no one will argue it’s delicious right off the cob, there are other ways to enjoy the flavor and taste of corn.

Jimmy Bradley, the chef and owner of The Red Cat in New York City, offers this easy recipe for warm Jersey corn salad.

Ingredients

Salt

6 small Yukon Gold potatoes (4 cups)

1 lb asparagus, trimmed and cut crosswise into 1 1/2" pieces

6 ears fresh corn (shucked, kernels removed from the cob) , about 5 cups

5 ripe plum tomatoes, seeded and diced

1 T chopped thyme

1/4 c plus 2 T EVOO

freshly ground black pepper

Fill a large pot halfway with cold water. Season with salt and bring to a boil. Add the potatoes and boil until tender to a knife-tip, approximately 5 minutes. Drain through fine-mesh strainer set over another pot.

Transfer the potatoes to a large mixing bowl and return the water to a boil over high heat. Add the asparagus and boil until al dente, approximately 2 minutes.

Drain and add to the bowl with potatoes.

Shuck and remove kernels off corn

Heat a wide, deep-sided, heavy-bottomed sauté pan over medium-high heat.

Add the corn in batches, to avoid crowding, and toast until lightly browned, approximately 3 minutes.

Add it to the bowl with the potatoes and asparagus.

Add the tomatoes,

Add thyme and oil, and season with salt and pepper.

Toss, divide among individual plates, and serve warm.

NOTE: You can use other potatoes such as Red Bliss or fingerling in place of Yukon Gold.