If entertaining friends and family is on your summer bucket list, we suggest you utilize the pros that do this year after year at Palmer’s in Darien. They have everything you need, including handmade burgers, gourmet sides and easy appetizers like their housemade potato chips with truffle parm dip (side note: if you haven’t tried it yet, finish reading this and go do it—it’s addictive).

For sides, Cindy Palmer says to focus on fresh ingredients, like they do for their famous roasted corn salad. “The produce department supplies the kitchen with local corn, which we roast in the husk until crisp tender. It’s cut off the husk, sauteed in butter & we add Manchego cheese, jalapeno pepper for zip, fresh chives & finely grated lime zest. We can’t keep up with the demand in the summer!” says Cindy.

Megan Palmer Rivera says she loves making green salads with lighter dressings for the season. She uses bunches of fresh spinach and arugula as the base and adds fruit. “I’m all about sweet and savory combinations. Try local strawberries, peaches, blueberries or watermelon. I like to pair it with a salty cheese, nuts, and a nice vinaigrette. Whether or not your goal is to be healthier, using fresh local fruit and vegetables is delicious, and summer is when they’re at their best,” said Rivera.

Enjoy cooking and have the time to DIY? Try the recipe for Palmer’s Roasted Corn Salad, below. 

 

ROASTED CORN SALAD

with Manchego and Lime

INGREDIENTS

  • 6 ears of sweet yellow corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt
  • freshly ground black pepper
  • 1 jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • 1/4 cup thinly sliced chives
  • 2 teaspoons finely grated lime zest

DIRECTIONS

  1. Preheat oven to 450°
  2. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool.
  3. Shuck corn and cut kernels from cobs. Discard cobs.
  4. Heat oil in a large skillet over high heat.
  5. Add corn kernels and sauté until heated through and light-golden in spots, 3–5 minutes. Add butter; stir until melted.
  6. Season to taste with salt and pepper.
  7. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over.
  8. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

Recipe Sourced from Jean-Georges Vongerichten and Dan Kluger via Bon Appetit

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