Amy’s Fresh Corn Salad

Amy’s Fresh Corn SaladYellow Gold
The season of corn is upon us and that makes me very happy. We just got our local Brentwood corn in the store which means it is now officially summer.

I will admit that I am a corn snob. I only eat it during the “corn months” (June-August/September or so) which means for 8-9 months out of the year you will not see corn in my house. Sure, I will occasionally use frozen corn in recipes when it is called for. But, eating straight-up frozen or canned corn? Nope. Can’t do it. Please understand there is nothing wrong with frozen or canned corn. I’m just a corn snob.

With this in mind I have a tendency to go kinda corn crazy because the window of opportunity is short. Fresh steamed corn on the cob is by far and away my favorite way to consume this warm weather treat. You just can’t top the flavor of super-sweet fresh corn with melted butter. Doesn’t mean that’s the only way I will eat it, though. There are so many other ways to enjoy it.

This Ina recipe for Confetti Corn is great for a backyard BBQ or Potluck. And, for something totally different there’s this Corn Pie. Every summer, I try to find a new way to enjoy corn. So, I developed this recipe for Amy’s Fresh Corn Salad.

Bonus: It’s also a good way to eat your ripe garden tomatoes….

Amy’s Fresh Corn Salad
This salad is a perfect dinner side for a hot night and also good as lunch the next day.
Yields 4 to 6 servings

2 ripe tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1 cucumber, peeled, seeded and cut into 1/2 inch pieces
1/2 small red onion, diced
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons olive oil
5 ears corn, kernels cut from cobs
1 cup crumbled queso fresco

Toss the tomatoes and l/2 teaspoon of the salt in a bowl. Transfer it to a colander set over bowl to allow it to drain for 30 minutes.

Combine the red onion, vinegar, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in large bowl. Slowly whisk in 1 1/2 tablespoons of oil.

Meanwhile, heat the remaining 1 tablespoon of oil in 12-inch nonstick skillet over
medium-high heat until shimmering. Add the corn and cook, stirring occasionally,
until spotty brown (about 5 to 7 minutes). Transfer the corn to the bowl with vinaigrette, toss to coat, and let cool completely (about 20 minutes).

Next, stir in the drained tomatoes and cucumber. Then stir in the crumbled queso fresco. Let the salad sit until the flavors meld (about 30 minutes).

Season the salad with salt and pepper to taste, and serve. (The salad can be refrigerated for up to 2 days.)

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