Summertime Corn Salad

Summertime corn salad, made with fresh summer produce and tossed with a tangy vinaigrette dressing, is one of our favorite side dishes. Before I delve into the dish’s details, I’d like to indulge in some neighborly insight. I have had the pleasure of having some wonderful neighbors. Despite many moves, most of my neighbors have become, what’s sure to be, lifelong friends or, as we say, “neighbors for life.” We have been the winners of what could be seen as the neighbor lottery, especially if winnings are paid in various produce from home gardens and freshly caught speckled trout. It could also be that these generous neighbors see our four, growing sons, and correctly figure, these people need all the food they can get.

Now, back to the corn salad. It was a steamy summer afternoon when a “neighbor for life” pulled into my driveway. My dog’s barking gave warning that a visitor may be approaching (of course, it could have just as likely been a taunting squirrel). I opened the door, as my neighbor walked up with a grocery bag full of freshly picked ears of corn. I knew I would be making my favorite fresh and crisp summertime corn salad. I call it Summertime Corn Salad because it is a wonderful side dish to serve al fresco with a summer grill out. The ingredients are seasonal summer produce, and the colors are vibrant together to complement any summer spread.

Summertime Corn Salad Ingredients:

• 4-6 cobs of corn (or 3 cups corn kernels) cooked
• 1 cup cucumber peeled and diced
• 1 cup cherry tomatoes halved
• 1/2 cup purple onion(or sweet onion) diced
• 1/4 cup fresh parsley chopped
• Salt and Pepper to taste
• 1/4 cup blue or feta cheese crumbled (optional)

A Little Bit Tangy, A Little Bit Sweet Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1/4 cup Apple Cider Vinegar
• 2 teaspoons honey

1. Directions: Depending on the type of corn you use, boil or cook corn. Once cooked and cooled, carefully remove the kernels from the cob. (The corn used in my recipe was sweet and fresh, right off the cob. First, I shucked all that gifted corn by peeling off the outer leaves and then, by pulling from the top “tassel” of corn silk down to the bottom, and then breaking them off at the base of the ear of corn. Discarding the leaves, silks and tassel. I then rinsed each ear of corn and placed in a baking dish. I poured 1/2 cup vegetable broth over corn, and then salted and peppered and covered the dish with foil. Baking for 30 minutes at 350 degrees.)
2. Prep all ingredients as listed above
3. Combine all prepped ingredients in a large bowl and gently toss with dressing. Salt and pepper to taste.

I hope you enjoy this Summertime Corn Salad all year long. Now that we are able to gather safely together, be sure to share some meals and some joy with your neighbors. Cheers to eating insightfully, Rose