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.
- 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
- Shuck corn.
- 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.
- In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes.
- Return corn to bowl and add beans, scallions, tomatoes and red pepper.
- In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
- Pour onto corn mixture, add cilantro or basil and mix well.
- Adjust seasoning to taste before serving.