Nat Drew, Emily Rozell(and Rev) and I went down to the square tonight for the Twilight Tunes, or something like that...basically Denton has live music on the courthouse lawn every Thursday in may and June! Its quite the event, everyone bring food or grabs pizza and wine from the shops on the square and we just hang out! There is a bounce house for the kids and people dance....we decided that they had to have been drinking! ;-)
Anyhow, we went and found The Chandlers ( Steven and Janet , I mean) and the Burkes...what a great time we had just chatting on the lawn for a couple of hours! I'm a sucker for silly nights like these. I love the Summer and cheap thrills like the Twilight Tunes in Denton!
Plus, I get to make delicious salads like this one: ( my mother in law always gives me the best recipes, this is one of those! Thanks Linda!!!)
Potato, Tomato, Corn and Basil Salad
Servings: 6-8 (maybe a few more)
1 lb baby red potatoes
4-5 med ears of corn
1 pint cherry or grape tomatoes (halved lengthwise)
1 small red onion thinly sliced ( 1/2-3/4 C)
1 large bunch of basil leaves-rinse, dry and tear in 1/2 if you want)
1/4 C olive oil
2 large lemons, juiced
1 t kosher salt
about 15 grinds fresh ground pepper
Place potatoes in a large pot and bring to a boil. Cook until just fork tender ( about 15 min)
Spoon out potatoes and place directly into a bowl of ice cold water to stop them from cooking.
Shuck the corn and break each ear in 1/2. Cook in the same water for 5-7 min. You want them tender but not soft!
Remove the cooled potatoes to a dish cloth to drain/dry
Immerse the corn in the same ice bath until cool.
Cut potatoes into quarters and place in large bowl.
Remove corn from water and let drain.dry.
Cut the kernels from each ear and add to the bowl.
Add tomatoes, onion and basil leaves. Add olive oil and lemon juice, S&P and gently toss! Serve at room temp or cool.