FRESH CORN SALAD

IMG_4698

Last year, I posted a recipe for grilled corn salad, and it became one of my favorite side dishes to make for my backyard parties last summer. This recipe is exactly the same, but for one step. I didn’t grill the corn. Call it laziness or my unwillingness to stand outside in cold weather, but I wasn’t about to turn on the grill. So I boiled the corn instead, and the result was delicious. The combination of the lime juice and the fresh corn was refreshing. The grilled corn was flavored differently because of the char on the kernels, and was equally tasty but in a different way. The choice is always yours. And of course, you can try it both ways to see which you prefer. I love them both. The one thing I know for sure is that I am so happy to be cooking summer food and enjoying the warm weather at last!

FRESH CORN SALAD

12 ears of corn, husked

3 limes, juice and zest

6 tablespoons olive oil

3 tablespoons chives

½ cup sliced scallions

Salt and pepper to taste

½ cup fresh basil, chiffonade

12- 14 mini kumato tomatoes, halved

Place the corn in boiling water for no longer than two minutes. Cool and remove kernels from the cob. In a bowl, add corn, scallions and tomatoes. Drizzle in the olive oil and add the zest and lime juice. Mix well. Add salt and pepper. Add chives and basil, mixing gently.

This is the crowd size portion, and can be made a day ahead. Smaller portions make a nice side dish for every day dinners.

One thought on “FRESH CORN SALAD

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s