Culinary Quest #11 – Corn & Basil Salad

We cook what is in season.  This keeps the freshest ingredients on hand and at their peak flavor.  The other day, I bought corn on the cob.  I wasn’t sure what I was going to do with it, but it’s something we enjoy regardless, so I took advantage of the sale price.

Tired of steaming and grilling, I wanted a fresh taste for summer to help beat the heat.  With the addition of a few other natural ingredients, a brand new salad emerged as one of our favorites!

The tomatoes, basil and balsamic vinegar blend well with the sweet corn and cucumbers.  Add a little kick with red onion and a peppery vinaigrette and this yields a sweet and savory flavor that is delicious.

My daughter asked me why I didn’t just use canned corn.  There is a huge difference in fresh corn and canned corn, especially when serving the dish cold.  Go the extra step and use fresh corn.  You’l be glad you did!  My son kept asking what the incredibly sweet taste was.  I replied, Simply the corn!  This dish lets the corn brag on itself with its crisp, sugary goodness.

This recipe combines the corn and pepper with salad ingredients and everything pulls together as a salad or side dish that tastes a lot more complicated than it is to make.  And, its variety of color shows off a great presentation on the table that you will be proud to offer.  I hope you enjoy it as much as my family does.  Easy, fast and flavorful!  Just they way we like it. 🙂

Corn & Basil Salad

Serves 6 to 8

Ingredients:

5 ears                    fresh corn on the cob

½                            small red onion; diced

5                              vine-ripened tomatoes; diced

1 bunch                   basil; chopped

1                              cucumber; peeled & diced

Dressing:

3t                            white balsamic vinegar

2T                           olive oil

1/4t                        salt

1/4t                        black pepper

1/4t                        sugar

1 clove                  fresh garlic; crushed

Directions:

Steam, roast or grill shucked corn.  Cool to touch.

Using a knife, cut the corn off of the cob and place in a large mixing bowl.

Add remaining ingredients each as prepared above.

Combine dressing ingredients in a container with a lid and shake well.

Pour over salad and thoroughly mix everything together.

Chill until cold.

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