Summer Corn Salad

Summer.  I love this time of year.  Everything is so bright, colorful, fresh, and tasty! One of the benefits of living in Farmland, USA is that you’re bound to be gifted some fresh sweet corn at some point.  My family loves corn on the cob.  Especially when it’s straight from field, juicy, and extra sweet!  I happened to come into a windfall of sweet corn lately, so I made this salad to change things up a bit.  Just look at it; crisp, fresh, and colorful!  It’s so quick and easy.  All you have to cook is the corn.

If I were better at gardening, my tomato plant probably would have provided some great tomatoes for this salad.  But, I forget to water.  So it did not.  Good thing grape tomatoes were on sale this week.  Although, jalapeño plants must be more forgiving.  That one has been giving me some great peppers.  Every year I think I’m magically going to be an awesome gardener but as it turns out, my garden is rarely magically delicious.  I think next year, I’ll skip it all together.  I should really just make more of a point to go to the farmer’s market and support the people who can actually grow things.

The corn is the main attraction in this recipe, so feel free to adjust according to your taste.  Don’t like onion?  Leave it out!  Don’t like cilantro? Use basil!  Not a fan of spicy?  Take out the jalapeño!  Since there’s no mayo in this salad it doesn’t need to stay cold, which makes it a great option for a pot luck or an outdoor picnic.   
Summer Corn Salad
serves 4-6
3 ears fresh corn on the cob
1 cup grape tomatoes, halved or quartered
1 small sweet onion, finely diced
1 jalapeño, seeded and finely diced
1 bell pepper, any color, seeded and diced
handful of fresh cilantro or basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 kosher salt
1/4 teaspoon pepper
Roast the corn on the grill or cook using your preferred method, do not over cook.  Remove kernels from the cob and put into a bowl with the remaining vegetables and herbs.  Whisk together the olive oil, vinegar, salt and pepper.  Toss with the vegetables, taste and add more salt and pepper if you like.  Cover and refrigerate for a couple of hours.  Can be served cold or at room temperature.  
%d bloggers like this: