Summer is almost over. (You probably already knew that.) I realized that some of the great summer recipes I wanted to share will never make it to you if I didn’t adjust the order a bit. So I’m interrupting a good 20 posts to tell you to go out and buy fresh sweet corn before it’s gone for good … well, at least for 2011.
My original intent was to boil this corn and top it with some butter and salt. An uber basic presentation to be sure, but it’s a classic.
Unfortunately the insanity of last week had different plans. Wedged between 9-to-5 work and meetings with clients, I decided to toss together a quick corn salad and found some willing veggies in the fridge. I don’t know about you but I always have green onions, jalapenos and cilantro. If you don’t you could always substitute with a different mild onion (red would be good), pepper and herb.
Or just leave the other things out completely. The star of this show is the corn. A light champagne vinaigrette and some salt and pepper are simply an extra flourish. Now you know… so what are you waiting for? Make this salad while there’s still time!
Corn salad with champagne vinaigrette
3 ears fresh corn
1 green onion
1 small jalapeno
2 Tbsp cilantro
Salt and pepper
½ Tbsp champagne vinegar
1 Tbsp olive oil
Shuck corn and cut kernels off cob. Finely dice jalapeno, thinly slice green onion and chop cilantro. Add to corn and season with salt and pepper. In a small bowl, whisk vinegar and oil together. Add vinaigrette to corn and stir to combine.
Notes: Corn salads are ideal bases that can be adjusted to your taste. Swap veggies in or out and experiment with different types of vinegar. A white wine vinegar would be equally tasty.
Serve with: Any summery meal or even a simple sandwich.