The other day, Nathan and I went out for a little drive in the country. In just weeks, the corn stalks have shot up to over 5 feet high, and now blanket the countryside with their sweet goodness! Every farm stand around the city has loads of fresh corn cobs in their wooden bins, waiting to be shucked and eaten. I like my corn raw, because it best highlights the crisp texture and juicy sweetness much better than boiled or grilled corn does. (Of course, any way you eat it, it's delicious.) Summer fresh corn happens to be one of my favorite vegetables.
SUMMER CORN SALAD
4 ears of fresh corn, shucked, washed and cut from the cob
1/2 orange pepper, diced
1/2 green pepper, diced
1/4 cup red onion, finely diced
1-2 tomatoes (depending on size), diced
1/2 cup English cucumber, finely diced
1 ripe avocado, diced
3 tbsp champagne vinegarjuice of one lemon
1/4 cup extra virgin olive oil
salt and pepper, to taste
fresh basil and parsley, again...to taste
Place all vegetables in a large bowl, and juice lemon over them so that the avocado doesn't have any time to oxidize!
In a small bowl, mix together vinegar and olive oil with a wire whisk until incorporated. Season with salt and pepper. Pour over salad and mix until combine. Taste for seasoning, and adjust if necessary. Chill for approximately 3 hours.
Directly before service, add the fresh basil and parsley, and enjoy! I served the salad with a grilled sweet potato round, and a fillet of grilled salmon with a slathering of honey BBQ sauce - but the corn was the definite star of the show! (Then I ate the rest for breakfast the next morning!)
Citymama just highlighted a very similar dish, only adding tortellini, to make the salad more of a main course, which is a fabulous idea and one that I am going to steal in the near future! Another thing that is a bonus to this salad, is that it can be eaten at room temperature, because there is no mayo to spoil, so it is perfect for outdoor BBQ's or picnics.