Aug 10, 2012
Fresh Corn Salad
There are few things better this time of year than heading out to the farmers market and buying a whole slew of fresh fruits & vegetables. The weather is gorgeous and so is the produce, my fridge is completely stocked with tomatoes of all kinds, green beans, corn, potatoes, blueberries... everything! (We're kind of running out of room over here!)
I enjoyed every minute of making this fresh corn salad. I had this recipe bookmarked from BHG for so long and was finally able to whip it together last week, and wow, I am SO glad that I did.
It's bright, colorful, extremely fresh and has the perfect amount of sugar in the dressing to flawlessly tie it together with the sweet corn, orange peppers and tomatoes. You guys have to try this salad out, seriously.
Fresh Corn Salad
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion, soaked in ice water for 20 minutes & patted dry
1/2 cup cucumber, seeded but not peeled, diced to same size as onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quatered
3 Tablespoons parsley, finely torn
1 Tablespoon basil leaves or buds, pulled apart
1 Tablespoon fresh jalapeno, seeds and veins removed, very finely diced
1/2 teaspoon sea or kosher salt
1 to 2 cups small arugula leaves (I used a mesclun mix)
For dressing, in glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt and black pepper until sugar is dissolved. Allow dressng to stand while preparing salad.
For salad, cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
At serving time, transfer corn mixture to a serving bowl. Season with the 1/2 teaspoon sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. Makes 8 servings.
Recipe from Better Homes & Gardens