Corn salad counters summer heat
When summer flavors are in full swing, actual cooking fades in importance.
That’s because I only need to toss together farm-fresh produce for light meals that counter the season’s heat. Because that same heat is sapping the life from tender greens, it’s time for more robust salads that still can convey proteins for a full meal.
Here’s one from Tribune News Service, using sweet corn and cherry tomatoes that are finally coming on in force. The simple but sophisticated vinaigrette can transition into the next season of salads and beyond.
Corn Salad a la Mary Anne
2 ears of corn, shucked
1/4 cup chopped sweet onion
1 cup cherry tomatoes, sliced in half
1/3 cup chopped cilantro
2 to 3 tablespoons your favorite vinaigrette or use bistro vinaigrette, see recipe
Salt and pepper, to taste
Bring a large pot of hot water to a boil and cook the corn until just cooked, for 3 to 4 minutes. Remove corn, allow to cool briefly and slice off kernels. Place kernels in a medium bowl with the onion, tomatoes, cilantro and vinaigrette; toss to mix. Add the salt and pepper to taste.
Makes 4 servings.
Recipe by Mary Anne Pikrone
1 tablespoon shallots, finely diced
1/2 teaspoon fine sea salt
2 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons neutral oil, such as grapeseed, sunflower or canola (not olive)
Black pepper, to taste
In a medium bowl, mix together the shallots, salt and vinegar. Allow to rest for 10 minutes (this will take edge off shallots). Stir in the Dijon mustard. Very slowly, add oil in a thin stream, whisking continuously. Season generously with the black pepper. Store in a refrigerator.
Makes about 2/3 cup.
Recipe from “Tasting Paris” by Clotilde Dusoulier.