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.
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
½ cup cider vinegar
¼ 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...)
Instructions
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
Notes
Add crumbled feta cheese and sliced roasted beets
Add grated sharp cheddar and diced Granny Smith green apples
Add ½ cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes
Substitute rice wine vinegar for cider vinegar. Add ½ 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 if you're of a mind to do so.
Recipe by Reflections From a Murky Pond at https://blog.jonolan.net/food-and-drink/recipes/fresh-corn-salad/