Bright, yellow and sweet, corn is one sign that summer has arrived. When I was younger, my sister and I would compete to see who could fill their bag the fastest. Our dad had taught us to expertly pick only the green ones and to peel back the husk and inspect the kernels. We would then head home and boil them husk on for breakfast, lunch and supper. However, I’ve figured out another way to embrace this summer produce.
Summer Corn Salad (Serves 4-6 people)
4 ears of corn on the cob
1 small red onion, chopped
1 medium tomato, chopped
12 fresh basil leaves, chopped
1 ½ tablespoons of lemon juice
⅓ cup extra virgin olive oil
Salt and pepper to taste
There are many different ways to prepare corn:
If you are short on time, bring a pot of water to boil; make sure there is enough water to cover all 4 ears. Remove the husk and silk from the corn (hint: use a toothbrush to remove the silk stuck between the kernels) and carefully place them into the boiling water. Turn off the heat and let them sit for at least 5 minutes before removing from the pot.
Another way to cook the corn is by grilling it. To prepare the corn for grilling, peel down the husk, remove the remove the strands of silk and pull the husk back over the corn. Place all 4 ears of corn in water to soak for at least 10 mins. Remove each ear of corn, shake off the water and place it on the grill. Turn the ears of corn every 5 mins for a total of 20 mins. Don’t worry if some of the kernels are exposed and begin to char; that will help give the salad a smoky flavor.
While the corn is cooking, rinse the pieces of red onion under cold water in mesh strainer to mellow out the flavor. Then, combine the red onion, tomato, basil, lemon juice, olive oil and salt and pepper in a large bowl.
After the corn has cooked and cooled, remove any remaining husk or silk and cut off the bottom so they sit flatly. Run your knife between the cobb and the kernels. To prevent the kernels from bouncing everywhere, you may want to do this in large shallow dish or I’ve even seen people do this in a bundt pan.
Add the corn into the bowl with the onion and tomato mixture. Stir and enjoy!