Sweet Corn Salad

With local fresh corn rolling in, Brady Evans has more than enough to make a great salad.
By Brady Evans

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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Summer's freshest produce combined with black beans
Author:
Recipe Type: side dish
Serves: 6
Ingredients
  • 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 , or to taste
  • 1 teaspoon coarse sea salt , plus more to taste
  • ¼ teaspoon freshly ground black pepper , plus more to taste
  • 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish
Instructions
  1. Shuck corn.
  2. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl.
  3. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes.
  4. Return corn to bowl and add beans, scallions, tomatoes and red pepper.
  5. In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
  6. Pour onto corn mixture, add cilantro or basil and mix well.
  7. Adjust seasoning to taste before serving.
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