Jersey Corn Salad

By ldelmas

Ingredients

• 6 small Yukon gold potatoes, diced (about 5 cups diced)
• 6 ears fresh Jersey corn (or any sweet corn), shucked and kernels removed from the cob (about 5 cups)
• 1 pound thin asparagus, trimmed, cut crosswise into 1 1/2-inch pieces
• 5 ripe plum tomatoes, de-seeded and diced
• 1 tablespoon chopped thyme
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• Salt

Preparation

Step 1

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 knifepoint, about 5 minutes. Drain through a fine-mesh strainer set over another pot. Transfer the potatoes to a large mixing bowl and bring the water to a boil over high heat. Add the asparagus and boil until al dente, approximately 2 minutes. ("Put the tips in just a minute later [than the stems], so that that way, we don't overcook the tips," Skye says.) Drain and add to the bowl with the potatoes.

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, about 3 minutes. As each batch is done, add it to the bowl with the potatoes and asparagus. Add the tomatoes, thyme, and oil, and season with salt and pepper. Toss, divide among individual plates, and serve warm.