Summer salad interlude

Today you’re getting a foolproof recipe. Last week, a friend of mine made a summer salad that was so good that I instantly tried to reverse engineer & make it the next day.

You need corn, shallots, limes, tiny tomatoes of some sort (sungold?), and basil.

First, get the corn going on the grill or under the broiler. Corn takes a long time – usually around 25 minutes a side – allowing you to do the whole rest of this while it goes.

Next, sliver & macerate the shallots in the lime juice. I usually do around 6 limes to two shallots, and I run the juice through my chinois to de-pulp it. I keep the slivers about a half-inch wide. Set aside for about a half-hour, then strain when it’s done.