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.
2 comments:
Hi, I am over here from Jen's site. I have to ask a stupid question. Several recipes I have seen lately call for fresh corn off of the cob-not cooked. Can you eat it not cooked? Does this recipe use non-cooked corn? I have never done that, so it just doesn't seem right.
Fresh raw corn is so good! I eat it all the time...it's sweet and juicy and so delicious. Boiling corn on the cob is one of the biggest no-no's to me, because it tends to lose that freshness you get from just picked corn. (Plus, all the nutriants end up in the water and not in the corn!) You don't know what you are missing.
This recipe does call for non-cooked corn, but you can cook it and then transfer the cobs into a water bath to cool it down quickly and stop the cooking process, then shuck it. Or - you can roast it in the oven or on the grill in their husks, wrapped in some tin foil for about 10 minutes. The corn will steam inside it's "package" and the grill will add a nice smokey flavor to the dish.
This salad can be served warm or cold, depending on your preference. It can also be made a couple of days in advance (if you plan to serve it cold.)
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