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4 ears local corn, removed from cob
2 teaspoons minced fresh dill
2 teaspoons minced fresh parsley
½ cup cherry or grape tomatoes, halved
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Mix all ingredients together in a large bowl, season with salt and pepper. Allow to sit for at least an hour to allow the flavors to really develop. Serve as is or on top of seared or broiled fish!
Chef David Lattomus
Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering.