Sunday, July 18, 2010

How Sweet It Is

Corn remains to be one of my favourite summer vegetables. When sweet Ontario corn starts rolling into the markets, I always buy a bunch of them, steam them, and eat them as is. The sweet little kernels of corn as they burst in your mouth…why mess with a good thing?

sweet corn salad_03

Continuing on with my salad diet because of the heat (the motto in my kitchen lately has been “minimal cooking required”), I decided to make a quick salad with some corn. Adapted from Maria’s recipe, this is such a refreshing salad that is delicious on its own, as a side to chicken or fish, or as a fresh salsa with tortilla chips.

Every forkful bursts with so many different flavours—the sweetness of the corn and red peppers, the slight tartness of the tomatoes and lime, the spicy kick from the jalapeno and onions, the creaminess of the avocado, and the saltiness of the feta.

You make this once, and I’m sure you’ll be making it again all summer long. This will be a big hit at BBQs and picnics! (And if at a BBQ, you can grill the corn!)

sweet corn salad_01

Sweet Corn Salad
Adapted from Two Peas and their Pod

3 ears sweet corn on the cob, husks removed
1/2 red onion, diced
1 tablespoon red wine vinegar
2 medium tomato, seeds removed and diced
1/2 large red pepper (or 1 medium), diced
1 large avocado, diced
1 small jalapeno, seeds removed and diced
1/2 bunch fresh cilantro, chopped
Juice of 2 limes
1/3 cup feta cheese
Salt and pepper, to taste

Place the red onion in a small, non-reactive bowl. Give it a good pinch of salt and pour over red wine vinegar and a bit of lime juice. Set aside for 15 minutes as you prepare your other ingredients.

Steam the corn for about 2-3 minutes. Remove from steamer and allow to cool. When cool enough to handle, remove the corn kernels with a knife into a large bowl. Discard the ears. (Alternatively, you can boil the corn for about the same time.)

To the bowl of corn, add the tomatoes, red pepper, jalapeno, avocado, red onion and cilantro. Add the lime juice, as well as the liquid the red onions were soaking in, and stir. Season with salt and pepper. Sprinkle salad with feta cheese and gently stir. Serve cold.


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