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.
Comments
By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif., where she is the owner and catering chef of Julia’s Kitchen, a catering company serving Los Angeles and Orange Counties. When not working, she enjoys making delectable treats for family and friends. Trained at the Le Cordon Bleu school in Pasadena, she believes whole-heartedly in the motto: Make every meal good to the last bite!
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.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
astrowoman
April 20 3:06 p.m. 1So my sister is 10 years old, and has been addicted to board games lately. She asks me like 5 times a day to play the game Life with her or Apples To Apples. So it got me this idea to make this thread.
I would like to know what is your favorite board/card/dice/etc. game, and what was your favorite board/card/dice/etc. game as a child?
My favorite board game is Clue, cause it is not like other board games in my opinion and keeps me entertained. I loved Clue as a kid, and I still do. Other games I enjoy are Uno and Apples To Apples.
JackHill
June 24 12:53 a.m. 2When authors kill off awesome characters?
I've just finished reading a book and the author killed off one of my favourite characters! He did it in a pretty epic way and the characters reason for the last resort plan was actually kind of sweet...BUT STILL!!
My project
polkofinder
July 17 5:41 a.m. 3My father in law is a finalist in a KFC tshirt contest so I'm here to solicit votes on his behalf. If you want to help, please go here Chari-T Shirt Contest - Cast Your Vote - KFC.com and vote for #11. You can vote once a day if you remember. Thanks!
I'll shall spread lots of love and positive rep to everyone that votes for him.