If I have to eat another roasted root vegetable I may lose my mind. There’s nothing wrong with potatoes, obviously, and carrots are good for your eyes and all but man. I’ve really been itching for something summery lately. Even scarves are bumming me out.
Last week I decided I’d had enough and made one of my summer staples, seasonality be damned. I worried since precisely none of the ingredients were at their peak the salad would be lacking but it was just as good as I remembered it. This is a dish you need to buy real, fresh produce for but in the summer it costs about 12 cents to make. It’s the new ramen.
I like this stuff alongside fish or chicken but if we’re being honest I mostly eat it straight out of the bowl after crumbling in crisp, fatty bacon. Because when you’re an adult you can add bacon to anything and no one can stop you.
SUMMER CORN SALAD
makes about 5-6 cups
4 ears fresh corn, any variety
1 small container grape or cherry tomatoes
1 ripe avocado
1 bunch chopped herbs (I use parsley but cilantro and basil work well, too)
optional: bacon, shrimp, peppers
1. Remove the corn husks and all the fuzzy bits. Cook your whole corn ears one of two ways: In a large pot of boiling, salted water for about 12 minutes or in the microwave, covered by a wet paper towel for about 5 minutes on high. Either work just fine. Allow the corn to cool completely then use a knife to cut the kernels from the cob. (TIP: Use the hole in a bundt pan to stabilize the ear while you slice – the pan catches the kernels!) Put the corn in a large bowl.
2. Using a serrated knife, cut the cherry tomatoes into small pieces, about 4 or 6 per tomato. Add the tomatoes into the corn. Slice your avocado then cut into rough chunks about 1/4 inch in size. Add to the vegetable mixture. Squirt the 1/2 lime over the corn mixture (through your hand so you can catch the seeds) then season liberally with salt and pepper. Add the chopped herbs if using and give everything a gentle stir with a big spoon.
***Notes: You can serve this salad cold or warm and it stores well for about a week (although the avocado will get a bit brown.) Sometimes I toss it with some vinegar and olive oil to mix things up, too. Sometime the corn can turn out “wet” after you cook it – simply throw it all in a frying pan over medium heat and cook for a couple of minutes until the extra water evaporates out. Cool a bit before adding the other ingredients.