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.