Corn Salad

This time of year, I love to serve side dishes that can be made ahead and served at room temperature.  Although the corn I’m using is from Florida, it’s beautifully sweet and it will stand in nicely until we have local corn in Eastern Long Island.

My method of cooking corn is foolfproof for having tender-crisp corn for any use.  I shuck the corn, place the ears in cold salted water and cover.  I bring the water to a boil as quickly as possible.  Shut off the heat and let the corn rest in the water for 5 or 10 minutes.  Then remove, refresh under cold water (so you can handle it), then slice the kernels off the cob with a newly sharpened knife.

The dressing makes use of that bottle of cider vinegar I recently bought, as well as extra-virgin olive oil and chives from Beppi’s garden. 

Corn Salad

serves 4

6 ears of corn,  shucked and boiled as described above, and sliced off the cob

1 large red pepper, coarsely diced

2 tbls extra-virgin olive oil

1 tbl cider vinegar

1 tsp agave

2 tbls chopped chives

1 tsp salt or to taste

1/2 tsp black pepper

Combine corn and peppers, then sprinkle on the remaining ingredients separately, and toss in large mixing bowl.  May be served immediately or can rest at room temperature for a couple of hours.

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2 Responses to Corn Salad

  1. melissa in miami says:

    Beautiful. Why do you use agave in your recipes?

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