Celebrating Peak Summer

A quick weeknight sauté of ripe corn, tomatoes and seared halloumi is exactly what we love about summer.

For me, peak summer is that joyful moment when the tomatoes and corn are ready at the same time, and there’s enough of each to go absolutely nuts. Earlier in the season, I hold back. The first truly ripe tomatoes need nothing more than salt, some torn basil or mint, and a gloss of the best oil I have. Then I revel in every bite. Early ears of corn get equally minimal treatment: a quick dip in boiling water followed by a slick of salty butter that drips onto my plate as I gnaw the kernels off the cob. (Pro tip: If there are boiled new potatoes on your plate to catch the butter, you won’t be sad.) It’s July eating at its most simple and best.