Recipe: Corn grits with Tomato and Arugula Salad

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

  • 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
  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.

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