Corn Summer Salad
Thanks to Selene Jones, Member-Owner, for sharing this recipe.
Because we published Selene’s recipe, selene will receive a $25 gift card to the Co-op. You can win a gift card by sharing your recipe, too. If we publish it, we will give you a gift card! submit recipes to marketing@peoples.coop
Growing up, summer was always my favorite time of year. Summer meant no school, days spent in the public pool, sleepaway camp, and all my favorite fruits and veggies. I still love summer, except work doesn’t stop, I haven’t found an adult sleepaway camp, and I can’t spend every second at the pool. One thing that hasn’t changed is my excitement for all my favorite seasonal fruits and veggies finally being available at the farmers’ markets.
Fresh corn is one of my absolute favorite summer foods. Whether grilled, steamed, or raw, I can’t get enough corn in the summer. When I was in high school, my mom’s best friend brought over this corn summer salad for one of our summer BBQs, and my mind was blown. It had fresh corn, tomatoes, another one of my favorite fruits, basil, and a drizzle of olive oil. It was the perfect side dish for any summer meal. My mom’s friend gave us the recipe, and together, my mom and I made it almost every week all summer.
When I think about corn salad, I think about community and how a simple dish can unite us. Last year I moved to a small house in South Tabor, to a quiet neighborhood where I didn’t know any of my neighbors. Slowly over the last couple of months, as the days got longer and hotter, I started to meet and connect with the little community on my block. Last weekend we had a block party, and I knew exactly what I wanted to bring. The corn salad was a hit and reminded me how food can play an essential part in bringing us together.
There have been some tweaks to the recipe over the years, but the heart of it has stayed the same; corn and tomatoes with some olive oil and basil! I hope you share and enjoy this dish with your family and friends. It is perfect as a side for those summer potlucks and BBQs. Mix it with fresh spring mix to make it a more traditional salad. Or grill the corn before taking it off the cob to give it a smoky flavor. You can do so much with this recipe, so make it your own.
Ingredients:
4 Large ears of fresh corn (shucked and sliced off the cob)
1 basket of cherry tomatoes (halved)
1 shallot (diced) (can substitute ½ red onion)
8-10 leaves of basil (roughly chopped)
2 tablespoons olive oil
½ teaspoon of salt
1 lime or ½ lemon juice
Fresh pepper to taste
(Optional) Fresh mozzarella balls cut into bite-sized pieces
(Optional) One whole avocado (cut into small cubes)
Recipe:
Shuck the corn and cut the corn off the cob into a bowl. Add the halved cherry tomatoes, diced shallot, roughly chopped basil leaves, olive oil, lime juice, salt, and pepper. Give everything a good mix. If you are adding mozzarella or avocado, throw those in the bowl and mix again. Serve and enjoy!
