Corn Salad
This salad shouts “Summer!” It’s an excellent accompaniment for a causal dinner party or large-scale entertaining as you can assemble it hours ahead of time, undressed, and refrigerated. Just toss with the dressing right before serving. The recipe readily doubles or triples.
Fresh Corn Salad
6 servings
5 ears fresh corn, kernels cut from the cob
1 tablespoon salt
1/2 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 small zucchini, finely chopped
1/4 cup Italian parsley, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh cilantro, minced
1/3 cup Mexican Dressing, page 273 (in my cookbook), or dressing of choice
To serve 1 avocado, diced
Directions
Bring a small pot of water to boil. Add the corn and salt. Boil for 30 seconds, place in a colander, and rinse under cold water until corn is room temperature. Drain for at least 5 minutes.
Place all salad ingredients in a serving bowl. Cover and refrigerate if not serving immediately. Lightly dress the salad and add the avocado just before serving. Taste and adjust seasonings.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
