Recipe by Julio Delgado of JP Atlanta
Demonstrated at Ponce City Farmers Market on August 23, 2016

Ingredients

• Fresh yellow whole corn on the cob
• Parmesan cheese – grated
• Butter in 1-inch chunks
• Sungold tomatoes – sliced, from Cosmos Organic Farm
• Zebra tomatoes – quartered, from Cosmos Organic Farm
• Radishes – sliced and greens removed and finely chopped, from Cosmos Organic Farm
• Arugula – finely chopped, from Cosmos Organic Farm
• Olive oil (bellina)
• Sourwood honey (bee wild)
• Lemon juice

Directions

1. Clean the corn. With a small knife, cut each corn kernel in half. Then slice them off the cob. Press each kernel with a spoon to remove the inside. Heat a pan over medium-to-high heat, add the corn, butter, Parmesan, salt and cook, stirring for about four minutes. Season to taste and set aside.
2. Combine tomatoes, radishes and arugula in a bowl. Dress with olive oil, sourwood honey and lemon juice.
3. Plate the corn grits and add the salad on top.