Fresh Corn SaladRecipe by Chef Heidi Fink
This refreshing salad is at its best with very fresh sweet corn. I make it frequently in the late summer and early fall, when fresh local corn is at its peak. The dressing is simple to let the corn flavour shine. This makes an amazing side dish at dinner, or a lunch on its own. IngredientsDirectionsBring a large pot of salted water to a boil. Drop in the 6 cobs of corn, return to a boil and cook for 1 or 2 minutes. Use tongs to remove the cobs of corn and let them cool until you can touch them comfortably. Using a sharp knife, cut all the kernels of corn off the cooked cobs directly into a large bowl. Don’t cut too close to the cob, or you will get too much tough skin in the mix. Once you have cut the kernels off, use the BACK of the knife to scrape along the cobs and push all the juicy corn germ into the bowl. Add the sliced green onions, chopped cherry tomato, and chopped cilantro to the bowl and mix well. In a separate small bowl, whisk together the dressing ingredients. Alternatively, place them all in a small mason jar, screw the lid on tightly, and shake to mix. Pour this dressing all over the salad and stir well. Allow to marinate for about 5 minutes at room temp. Transfer salad to a serving bowl, garnish with sliced avocado, if desired, and serve! |