END OF SUMMER CORN SALAD
Let’s celebrate those amazing crops while we still have them available to us! As summer starts to come to a close, grabbing fresh corn helps us linger in the warm sunshine a bit longer. Freezing your fresh corn (once cooked and off the cob) or purchasing frozen corn, can help create some salad sunshine any time of the year as well.
Equipment
- medium serving bowl
Ingredients
- 6 ears corn husked, steamed, (or 16 oz frozen corn, defrosted and steamed)
- 1-2 Tablespoons chopped jalapeño peppers fresh or jarred
- 1 cup grape tomatoes halved
- 1-2 Tablespoons fresh cilantro leaves chopped (or 1 Tablespoon dried)
- 2 Tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 Tablespoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- freshly ground pepper and salt to taste
- Option: 1/2 cup feta cheese crumbled
Instructions
- If using fresh corn, once corn has cooled, slice carefully to remove corn from the ears and place it into a medium-sized serving bowl. Add tomatoes and cilantro.
- Whisk together red wine vinegar, honey, olive oil, red pepper flakes, salt, and pepper. Pour over the corn mixture and stir well.
- Option: top with feta cheese and fresh cilantro. Serve warm or at room temperature. Taste the summer goodness, no matter the season. Makes 6 half-cup servings.
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