Reflections From a Murky Pond

This is a great spring and summer salad that can also be used as relish with summer meat and fish dishes.

Fresh Corn Salad (Serves 4 – 6)

Ingredients

6 – 8 ears of sweet corn
4 – 6 mild to medium chilies (Anaheim, red, orange or yellow bells, banana peppers, etc…)
1 bunch of scallions
1/2 cup cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons salt
2 tablespoons sugar
1 small basket of grape or cherry tomatoes
Fresh herbs to taste (sage, oregano, cilantro, dill, thyme, etc…)

Directions

Shuck the corn and cut the kernels from the cob
In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
Allow salad to sit for 30 minutes to allow the flavors to marry.
Adjust seasoning to taste
Serve sprinkled with the tomatoes

Variations & Additions

Add crumbled feta cheese and sliced roasted beets

Add grated sharp cheddar and diced Granny Smith green apples

Add 1/2 cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes

Substitute rice wine vinegar for cider vinegar. Add 1/2 cup grated daikon (Japanese giant white radish) and 2 tablespoons ponzu (Japanese citrus sauce)

Dice and drain the tomatoes and fold them into the salad. Use as relish or condiment for summer dishes.

This salad goes very well with seafood dishes – especially shrimp, octopus and scallops – and with cold meat salads such as chicken salad, ham salad or tuna salad. As a relish it adds a nice component to fish tacos, quesadillas and – believe it or not – hot dogs.

I hope you enjoy!

Tags: Food & Drink | Recipes | Salads

This entry was posted on Friday, May 9th, 2008 at 2:17 pm and is filed under Recipes. You can leave a response, or trackback from your own site.