Friday, August 5, 2011

Fresh Corn Salad

Part IV of "What to do with your CSA box?"

Summer corn!


Although the standard treatment for summer corn is to throw it on the grill, I actually most want to eat it cool and juicy and crunchy, straight from the cob, with no cooking at all.

Raw corn kernels go especially well with...hmm, what have we got in the fridge?  Some leftover basmati rice? A little cilantro on the verge of wilting? Some pre-cooked kidney beans in the freezer? Perfect!


Fresh Corn Salad

4 cobs corn, kernels cut off with a sharp knife
1.5 cups cooked kidney beans
1 bunch cilantro, chopped roughly
3/4 cup cooked [basmati] rice
1/2 small onion, minced
1 Tbsp balsamic vinegar
2 Tbsp light olive oil
2 Tbsp hot sauce or salsa
salt to taste

Combine all ingredients (in whatever proportions you have--these amounts are just guidelines) in a salad bowl, mix, and season to taste. That's it!

1 comment:

  1. Love it! This post encouraged me to purchase some of the lovely corn that's showing up at the market here in Ithaca, but which I had been passing up, not having a grill on which to cook it. Your salad inspired me: I did mine up with black beans instead of kidney, without the rice, and with a little lime juice instead of vinegar. Delish! Paul and I will have it tonight with tacos.

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