This is prime time for locally grown tomatoes, corn, and chiles (aka peppers, although the European term "capsicum" might be the best name for the fruits of Solanacea). And few things work better to prove the cooking maxim, “if it grows together, it goes together.” This simple salad features the same chile chimichurri used for the hangar steak a few weeks ago.
For the shopping list
Fresh Chiles (jalapeño or serrano if you like it hot, Jimmy Nardellos, Shishitos, or other sweet peppers for a milder version)
Flat leaf parsley
Ears Fresh Corn
From the kitchen
Cook the chiles in a slick of olive oil over medium heat until blistered and soft, about 20 minutes. Let cool, pull off the stems, and chop coarsely. You can remove some of the seeds and white membrane from hot chiles to reduce their heat if you want.
Chop several cloves of garlic, a big handful of flat leaf parsley, and a smaller handful of fresh oregano or a tablespoon of Pantellerian oregano. Stir it all together with about a quarter cup of extra virgin olive oil, 2 tablespoons of Katz Trio red wine vinegar, and a few pinches of flor de sal.
Cut the kernels from the corn, and cook them in a hot skillet in a good drizzle of olive oil until lightly browned, about 5 minutes, then let cool.
Chop the tomatoes into bite-sized chunks, mix in the corn, and add the chimichurri to taste.