The local corn is rolling in. Our markets are inundated and the ears are going for 10 for $1.00 (0.7 euro!). The corn is so fresh that is just barely needs to be cooked to be enjoyed. Usually, we simply husk and steam the ears.

I must admit that I began to second guess myself as I prepared this salad. Cutting the corn off the cob, sauteing stove-top…could it really beat the delicious sweetness of corn in its purest form: from the cob?

Unequivocally yes. The bursting sweetness of the corn was complimented perfectly by the beans, scallions, tomatoes, peppers, and basil. My husband ate it as a side dish. I enjoyed a bowl full as my main course. Either way: this salad will make it into our summer ritual.

Sweet Corn Salad with Black Beans, Tomatoes, and Scallions

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Author: Moira Hodson
Total Time: 15 minutes
Yield: 6 servings 1x

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Description

This Sweet Corn Salad combines the bursting sweetness of fresh corn with black beans, scallions, tomatoes, and basil, creating a refreshing dish perfect for summer meals.

Ingredients

Units Scale

8 ears corn on the cob
2 cups (475 mL) black beans, cooked or canned, drained and rinsed
4 scallions, chopped
3 ripe plum tomatoes, seeded and chopped
1 red bell pepper, diced
3 tablespoons red wine vinegar
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Shuck the corn and remove all the silk. Stand each cob on its larger end in a shallow baking pan, holding the tapered end with your non-cutting hand. Using a sharp knife, slice the kernels off and transfer them to a bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn kernels and sauté for about 5 minutes, stirring occasionally, until the corn is just tender and slightly golden.
In a large bowl, combine the sautéed corn, black beans, scallions, tomatoes, and red bell pepper.
Drizzle with red wine vinegar and toss to combine. Season with salt and pepper to taste.
Gently fold in the fresh basil leaves just before serving.

Notes

This salad can be served as a side dish or a main course. For added flavor, consider grilling the corn instead of sautéing it. Store leftovers in an airtight container in the refrigerator for up to 2 days. Fresh basil adds a wonderful aroma and flavor, but you can substitute with cilantro if preferred.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Cuisine: American