Since making textile art is hard work, we need to refuel and take care of ourselves. It's sweet corn season here in New England; here's an "off-the-cob" recipe we enjoy.
|Chunks of corn kernels are main feature of the salad.|
Fresh Corn Salad
½ cup cider vinegar
¼ cup sugar
½ tsp salt
few grindings black pepper
4 ears fresh corn, briefly boiled
½ cup finely diced red onion
½ small cucumber, seeded and chopped
½ cup red or orange sweet pepper, finely chopped
12 cherry or pear tomatoes, halved
3 Tbsp (about 6-8 large leaves) basil, torn
3 Tbsp parsley, torn (optional)
1 Tbsp fresh jalapeno pepper, seeds and veins removed, finely diced
(can use canned jalapenos in a pinch)
1 to 2 cups arugula leaves, stems removed
1. For dressing, in glass or stainless bowl, mix together vinegar, sugar, salt and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad.
2. For salad, cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except arugula.
3. At serving, divide arugula among serving plates or bowls. Pour dressing over ingredients in large bowl, mix gently and place over arugula.
Makes 6-8 servings as a side salad. Adapted from Better Homes and Gardens magazine, July 2012
Notes on preparation:
When cooking corn to cut off the cob, break cobs in half - the halves fit better in the pot and are easier to handle when cutting off the kernels. Boil only for a few minutes.
|Half cobs fit nicely in pot.|
|Stand half cob on end, slice off kernels with sharp knife.|
After arugula is washed, I just slice off the stems - yes, it's a bit nicer to tear off stems individually, but that's time-consuming.
|Trimmed arugula awaits the topping of dressed corn mixture.|
Finally, I think this salad would be almost as good with frozen corn, prepared as per package directions, and will try that this winter, when the ears of sweet corn at the farmer's market are a memory.