Reprinted with permission from The Bloody Mary, copyright 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2017 by Eric Medsker
Slideshow:More Corn Recipes
3 or 4 ears fresh corn
About 2 pounds yellow heirloom tomatoes
How to Make It
Husk the corn and cut away the kernels with a long knife. Juice the tomatoes and corn separately, then combine them in a 3-to-1 tomato-to-corn ratio. (The amount of juice from tomatoes varies, so the yield is approximate.) Pass the tomato-corn mixture through a fine-mesh strainer lined with cheesecloth or a coffee filter. Store in a sealed container and refrigerate for up to 3 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.