The Co-op Food Stores of New Hampshire and Vermont

added 06/13/10

Serves 6-8

This cool and refreshing salad has the consistency of a chunky salsa, but without the heat. Top-notch summer corn will supply plenty of sweetness without sugar. For a decorative touch, spoon the salad into a cup of tender lettuce, such as Boston.

6 large ears fresh corn
2 large ripe tomatoes, seeded and chopped into 1/2 inch cubes
1 medium cucumber, chopped into 1/2 inch cubes
1 small onion, finely chopped
1/3 cup fresh parsley, finely chopped
1/3 cup fresh cilantro, finely chopped
2 Tbs. fresh lemon or lime juice
2 Tbs. Basic Vinaigrette (below), or as needed
Salt and freshly ground black pepper, to taste

Basic Vinaigrette

1 garlic clove, minced
1/8 tsp. fine sea salt
1/4 cup extra virgin olive oil
2 Tbs. sherry vinegar
1 tsp. Dijon mustard or 1/2 tsp. dry mustard
1 tsp. pure maple syrup or honey
1 tsp. fresh parsley, finely chopped
Freshly ground black pepper to taste

To make Basic Vinaigrette, add garlic, salt, oil, vinegar, mustard, maple syrup, parsley, and pepper to a salad bowl. Whisk until dressing is combined and thickened.

Place the corn in a large pot and add enough cold water to cover by 2 inches. Cover and bring to a boil over high heat. Cook until the corn is tender, about 10 minutes. Drain and cool the corn. Cut each ear in half. Stand each half ear on end, and cut off the kernels. You should have about 3 cups.

Combine the corn, tomatoes, cucumber, onion, parsley, and cilantro in a large bowl. Add the lemon juice and toss. Toss with vinaigrette, using more if you like.

Season with the salt and pepper. Cover and refrigerate until chilled, at least 2 hours or up to overnight. Serve chilled.

— The Cook’s Garden by Ellen Ecker Ogden