Summer Corn Salad

Y’all, I’m in total summer mode.  The activities are winding down, I am in single digits for the school year.  I have one more weekend to deal with the “Sunday Scaries.”  The week isn’t even that scary anymore.  Everyone is in a good mood.  I have a bit more paperwork to deal with before checking off another school year done.

My CSA started a few weeks ago and the produce is definitely starting to pick up.  Lots of lettuces, squash, broccoli to be had.  I’m even seeing melon and corn in the markets.  I was wary to buy corn so early in the season.  It really hits the prime in the warmer summer months, but I have to say it has been really good.  Tonight I made a summer corn salad from Ina Garten’s first cookbook that has been in my summer rotation for many years now.  It’s easy, fresh and lets me serve up fresh corn instead of traditional corn on the cob. It requires very few ingredients and can be put together super quick.

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Blanch the corn in a pot of boiling water for about 3 minutes and then remove it and put it in an ice bath to stop cooking.  Once it’s cooled, I use a corn stripper to take the corn off the cobs.

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I love the corn stripper I have.  I’m incredibly uneasy using a knife for this job.

Toss all the ingredients together, but save the basil for the very end.  I cut the olive oil and apple cider vinegar in half.  The original recipe calls for 3 tablespoons of each.

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Summer Corn Salad

(adapted from Ina Garten- The Barefoot Contessa Cookbook)

Ingredients

5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

1 1/2 tablespoons cider vinegar

1 1/2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

 

  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

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