RSSMegan Gordon
Summer Corn Salad
One of the pleasures of summer cooking is planning meals around what you find at a local farmers market. Gone are the days of cheesy casseroles and braised meats or stews -- summer's all about celebrating fresh, colorful produce. And this salad does just that.
I came up with this Italian-inspired summer corn salad having actually set out to make a cold succotash salad with sweet corn and lima beans and a nice, summery vinaigrette. But then I decided I really wanted to cook solely from the farmers market and not rely on any frozen or canned vegetables.
The corn and the tomatoes are a given, but I thought fresh mint would add a welcome brightness and the pine nuts a nice toasty crunch. Between the firm corn, juicy tomatoes, fragrant mint and crunchy pine nuts, you've got yourself one satisfying warm-weather side dish.
Making this salad is as simple as a quick trip to your farmers market. You could do a Mexican-inspired version with avocados and cilantro, if you'd like, or add zucchini, parsley and red onion. The options are virtually endless.
Summer Corn Salad
Serves 4 to 6.
5 ears fresh corn, husked
3/4 cup cherry tomatoes, halved
4 tablespoons pine nuts
4 tablespoons fresh mint, finely chopped
2 tablespoons red wine vinegar
3 tablespoons good quality olive oil
Salt and pepper
Preheat the oven to 325 F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until they are just fragrant and slightly brown.
In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once corn is cool, slice the kernels off the cob and pour into your favorite serving bowl.
Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar, and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.
Twitter: @ihavenet
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Summer Salad Straight from the Farmers Market - Recipe
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