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Saturday, September 13, 2014

Marinated Corn Salad


Make this colorful and flavorful salad while fresh sweet corn is still in season. I don't eat a lot of grains or starchy foods, but fresh sweet corn is hard to resist, so I enjoy it in moderation when I find it at the farmers market.

You can eat this salad as soon as you make it, but leaving it to marinate in the fridge overnight really enhances its flavor and complexity.  The recipe lends itself well to variations, so feel free to substitute scallions or shallot for the red onion, zucchini for the carrots, cilantro for the oregano, or peppers of other colors.

  • 3 cobs fresh corn, husks and silks removed
  • 1 small red onion, finely chopped
  • 1 large red bell pepper, chopped
  • 1 red Serrano chili pepper, finely chopped
  • 1 large carrot, shredded
  • 1 tablespoon fresh oregano leaves 
  • Pinch sea salt
  • Freshly ground peppercorn
  • ¼ teaspoon ground cumin
  • 2 tablespoons cold-pressed extra virgin olive oil
  • 2 limes

  1. To a skillet large enough to contain the corn cobs, add an inch of water and bring it to a boil.
  2. Add the corn cobs. Cover the skillet and simmer for 2 minutes. Turn the corn cobs over, replace the cover, and simmer for 2 more minutes. Turn off the heat, transfer the cobs to a heat-proof surface, and allow them to cool.
  3. Once the corn has cooled, cut off the kernels over a large bowl. Add the onion, bell pepper, chili pepper, carrot, oregano, salt, peppercorn, cumin, and olive oil. Zest the limes over the bowl, then halve them and add their juices. Toss everything together until thoroughly combined. Taste for seasoning and make any necessary adjustments.
  4. Transfer the salad to the fridge and allow it to marinate overnight.
  5. The following day, toss the salad again and serve it cold or at room temperature. If you wish, garnish it with more fresh oregano or thinly sliced chili pepper.
Yield: approximately 4 cups

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