Time: 35 minutes
Prep Pointer: Place corn cobs in a large bowl before removing the kernels with a sharp knife, so the kernels stay neatly inside the bowl.
Serve with Heirloom Tomato and Zucchini Salad: Divide 1 pound heirloom tomatoes, cut into ¼-inch-thick slices, and 1 small zucchini, cut into 1/8-inch-thick rounds, evenly among 4 plates. Sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Combine 2 tablespoons finely chopped fresh chives, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon sugar in a bowl, stirring with a whisk. Drizzle vinegar mixture evenly over salads. SERVES 4 (serving size: about 1 cup salad and 1 tablespoon vinaigrette) CALORIES 61; FAT 3.7g (sat 0.5g); SODIUM 128mg
View Recipe: Catfish with Corn Hash