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.
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| Chunks of corn kernels are main feature of the salad. |
Fresh Corn Salad
Dressing
½ cup cider
vinegar
¼ cup sugar
½ tsp salt
few
grindings black pepper
Salad
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.
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| Half cobs fit nicely in pot. |
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| 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.
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| Trimming arugula. |
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| 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.
