Meredith’s Summer Corn Salad

Meredith’s Summer Corn Salad

My wonderful little sister, Meredith, has finally returned from her year long missions journey painting murals around the world.  I am going to follow up with a post on her ministry soon, but for now I am going to take advantage of her visiting me and let her share her famous corn salad recipe!  This recipe is so fresh, gluten free, and just perfect for hot summer days!  Side note: I purchased a new camera, so I am trying to up my food photography game for you guys but it's a work in progress:-)

This recipe uses six ears of corn, half of a Vidalia onion,  one cup of quartered cherry tomatoes, 1/4 cup of fresh chopped basil, one tablespoon of minced garlic, 1/8 cup of extra virgin olive oil, and 1/8 cup of balsamic vinegar.

First things first,  we have a magic corn cooking trick that is going to change your life.  You wrap the whole ear of corn in a damp paper towel and cook it in the microwave for 2 minutes per ear, per side.  For instance, we cooked 3 ears of corn at a time in the microwave so we put them in for 6 minutes, rolled them over, then cooked for another 6 minutes. Twelve minutes total.  Next, you take the corn out of the microwave and cut the end with the stalk off.  Then you squeeze the corn out of the husk from the end that has the silks.  It's going to be very hot, so use paper towels or a hot pad to handle the corn but it is important to get the corn out of the husk while it is still steamy.  If you wait too long it won't slide out easily. What you will be left with is a perfectly clean, cooked ear of corn. Boom!  Check out the video for a tutorial.

After you get the corn out of the husks, cut the kernels off of the ear and place them in a large bowl.

Next, cut the cherry tomatoes into quarters.  You will need one cup of the quartered tomatoes for the recipe. Toss them into the bowl with the corn.

Now finely chop 1/2 of a sweet, Vidalia onion.  You will need one cup for the recipe. Toss it into the bowl with the corn and tomatoes.

Next, chop the basil. Meredith likes to roll several of the leaves in a bundle and she cuts them crossways to form little basil ribbons.  Then add the basil to the bowl with the rest of the ingredients.

Next, she adds the 1/8 cup olive oil and 1/8 cup balsamic vinegar (preferably white balsamic). Then she seasons with salt and pepper to taste.

Finally, she stirs it all together.  Serve immediately at room temperature or chill and serve later. The sweetness of the corn mixed with the mild tartness of the white balsamic makes a yummy and fresh combination that just gets better with time as the flavors blend.

SALAD INGREDIENTS

6 Ear of Corn in Husk
1 Cup Cherry Tomatoes
1/4 Cup Fresh Basil
1 cup chopped Vidalia Onion
1/8 Cup Extra Virgin Olive Oil
1/8 Cup Balsamic Vinegar (preferably white balsamic)
Salt and Pepper to taste

DIRECTIONS

1.   Wash all of your ingredients.
2.  Cook the corn, using our magic method above.
3.   Cut the kernels off of the ear of corn.
4.   Quarter the cherry tomatoes
5.  Finely chop roughly half the onion and fresh basil.
6.  Mix all the ingredients together and season to taste.

Serve immediately or chill and enjoy later!

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