Summer Corn Salad
Fresh Summer Corn Salad is an easy and delicious summer side dish made with 4 ingredients: fresh corn, tomatoes, parsley, and spices (preferably pink peppercorns, salt and pepper). But, the quality of the salad greatly depends on the quality of the ingredients: fresh corn, sweet cherry tomatoes, and fresh flat leaf parsley.
Peel down the husk to make sure the kernels are not withered or darkened. Generally, smaller kernels are sweeter than larger ones; white kernels are the sweetest followed by the white/yellow mixed ears.The secret to cooking fresh corn on the cob is to not overcook the ears (a sure sign of overcooked corn is a dented or wrinkled kernel appearance). Fresh corn on the cob should be firm, slightly sweet and crunchy; not mushy, mealy, or tough, especially if the kernels are going to be cut off the cob to make a summer corn salad.
Summer Corn Salad (serves 6-10)
- 12 ears of very fresh corn
- 2 pints of sweet cherry tomatoes
- 1 cup of fresh chopped flat leaf parsley
- 1/4 cup pink peppercorns (I used Hoosier Farms Pink Peppercorns, available on Amazon)
- Salt and pepper, to taste
Bring a large pot of water to a boil.
While waiting for the water to boil, husk the corn.
Drop 6 ears of corn into the boiling water and cook for 1 minute. Remove the ears and allow to drain on a paper towel.
Repeat with the next 6 ears of corn.
Allow the corn to cool for about 10 minutes.
Using a knife, cut the kernels off the ears of corn into a large bowl.
Chop the cherry tomatoes into quarters.
Add the tomatoes and parsley to the corn. Gently toss the salad.
Sprinkle the pink peppercorns over the top. (Note: Pink peppercorns add so much flavor to this dish. Although the name implies this spice is a member of the pepper family, these soft, almost hollow like tiny dried fruits are from a plant in the cashew family. Pink peppercorns are slightly sweet with a light peppery flavor (hence, their name).
Salt and pepper to taste.