An Herbaceous Corn Salad

herb-and-corn-salsa

 

 

I whipped this up and had it in my mind that it was a salad, then I noticed a bag of tortilla chips on the counter and somehow the corn salad ended up perched on a chip and suddenly, it became a salsa.

I’m well aware that it is incredibly boring to talk about the weather, but just bear with me because we have been abused with a seemingly endless monotony of 85 degree weather with clear, blue skies and it is getting out of control. I was actually excited when there was a relatively cool, overcast day last week. Seattle is magical. It takes me to places I never thought I’d go, like craving cloudy skies.

During all this sunny, sweltering weather I’ve craved light, fresh and flavorful salads. Pairing this herby, corny salad with chips and an ice-cold gin and tonic (with extra lime!) is definitely what you should have for dinner.

 

 Herb and Corn Salad/Salsa

Shuck 4 ears of corn. Coat two in a little olive oil, salt and pepper. Broil/Grill those 2 ears of corn until beautifully charred. They should get a nice dark brown, but don’t burn them for God’s sake. Check on them every few minutes and turn to make sure they brown evenly.

Cut off the kernels of the remaining two cob ears of corn. (Food 52’s tips on how to do this safely and cleanly here). Add kernels to a bowl. Dice up a about half a small red onion and a jalapeno into very small pieces. Add to the kernels. Chop up whatever fresh herbs strike your fancy. Here I used cilantro, flat leaf parsley, chives and a bit of mint. Whichever you prefer and however much you’d like. Add it all to the bowl and add some crumbles of cojita or queso fresco.

Mix up a quick vinaigrette with olive oil, lime juice, a dash of cumin, salt, pepper and thinly sliced shallots. Pour over the corn and herb mixture, stir to combine and let sit in the fridge until the charred corn is done to let the herbs wilt just a bit. Once the charred corn is done ( and cool enough to handle!), chop off those gorgeously tanned kernels and add to your bowl. Mix it all up and serve with tortilla chips and a chilled beverage.

 

I added a can of black beans and few handfuls of massaged kale to the leftovers and took it to work for a lunch that was the envy of all.

 

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