Summer Citrus Corn Salad
The Nitty Gritty:
This dish will have your guests clamoring for seconds.- Level: 1
- Prep Time: 20 minutes plus 1 hour in the fridge
- Yields: 6-8 servings
- Tags: salad vegetables first course
This salad is absolutely wonderful during corn season, and easy to whip up and have as a side dish. I served it recently at a dinner party and it was a hit all around. The dish packs plenty of flavor and will make you look like a pro in the kitchen.
I always recommend using fresh corn — not canned — because it adds so much succulent flavor. If fresh isn’t available, just drain and rinse the canned corn.
Ingredients:
- 5 ears corn on the cob, husk and silk removed
- 1 pint cherry or grape tomatoes, halved
- ¼ cup fresh Italian parsley, chopped finely
- ¼ cup fresh basil, chopped finely
- 2 whole scallion stalks, finely sliced
- Try to resist the urge to munch on the corn while it cools!
- Use a serrated knife to cut the corn from the cob.
- Prep your ingredients, then combine with the corn kernels in a large bowl.
Instructions:
Cook the corn cobs in a large pot of boiling salted water until tender, about 5 minutes. Remove from water with tongs and let the corn cool completely. Then, using a sharp, serrated knife, cut the corn from the cob in lengthwise strokes.
As the corn cools, whisk together the dressing:
* 1 red grapefruit, juiced
* 1 Tbsp. salt
* 1 tsp. black pepper
* 1 Tbsp. sugar
* 1/4 to 1/2 cup extra virgin olive oil
In a medium bowl, juice the grapefruit, then add the remaining ingredients. Taste and adjust the salt, pepper, and olive oil to taste.
The sugar serves two purposes: it reduces the acidity of the grapefruit, and it brings out the sweetness of the corn, basil, and tomatoes.
Combine ingredients in a large bowl. The salt and pepper for the salad comes from the vinaigrette, so there's no need to season at this point.
Combine the vinaigrette with the corn salad, toss, then chill for at least one hour before serving.
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By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif. When not managing the content, strategy, and acquisition process for a video game company in LA, she spends her time making delectable treats for family and friends. This spring she will begin a year-long course to hone her talents at the Le Cordon Bleu program in Pasadena for baking and pâtisserie. Her discerning life lesson: Never trust a skinny chef.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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