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SUPPER: Corn Salad 99 ways
Photo l Felicia D'Ambrosio Pretty corny
SUPPER: Corn Salad 99 ways
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| Photo l Felicia D'Ambrosio |
| Pretty corny |
Really, there are dozens of things you can do with the infinitely variable preparation of corn salad. Just grill the ears in their husks for a few minutes (to keep things crispy) and then shuck under cold running water. Stand the ears up vertically in a mixing bowl, and slice off the kernels with a sharp knife using a smooth downward motion. If you ever had braces and corn on the cob was verboten, you remember this action.� Once the kernels are off the cobs, mix in whatever is living in the fridge and suits your fancy. Chop everything into a quarter-inch dice for ease of eating with a big 'ol spoon. Examples:
- Roasted or raw red peppers, red onions and basil; toss with a sprinkle of red wine vinaigrette
- Raw fennel and fennel tops, grilled red and Vidalia onions, mint and a few radishes; juice of one grapefruit (pictured above)
- Diced jalapenos or serranos for heat, cilantro, tomato and Mexican tarragon
- Asparagus rounds, sweet peas, arugula, more radishes, flat-leaf parsley and the juice of two oranges
And so on and so forth! The crew at Greensgrow Farm in Kenzo makes a soon-to-be-famous corn salad that features some lovely local dried blueberries; you can incorporate anything you want. Then it's time to work that corn salad into a plethora of warm-weather dishes.
- Bury a veggie or carnivore fajita or taco in the cool salad
- Heap the warm salad on grilled or broiled fish
- Fortify a pile of mixed greens � arugula, butter lettuces, frise�, spinach � with your mix
- Saut� the corn mixture and make a quiche or frittata for breakfast
- Pump up a cornbread or corn muffin mix with the real stuff
With fresh, local ears so cheap � $2 for six just yesterday at Acme � you must scoop up this quintessential summer taste.
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