Sweet Corn Salad / Salsa
Raw, young sweet corn is so delicious and worth the time to cut from the cob when you can get it fresh!
Acidity and bite from pepperoncini and lime make this a balanced hot weather treat. In the height of summer, I don’t want to cook anything or stress my poor air conditioner any more than is absolutely necessary! Cold, versatile foods become a menu staple this time of year, and this is one of them. Eat it alone as a salad, mound it on a tortilla chip, or lay it in a taco for some zing. It travels well for beach days and park days - or for eating right from a container on the couch after a hot commute home from work.
Sweet Corn Salad / Salsa
This recipe’s ingredients are also very flexible. If you can’t find fresh corn, frozen or canned work just as well in a pinch. Don’t like cilantro? Sub in whatever fresh, tender herbs you can get your hands on like basil, dill, mint, or even parsley. Try lemon instead of lime. Use a red onion if you don’t have green ones. Halve some fresh cherry tomatoes if you don’t have romas. As long as there is fat, acid, and salt - all will be right with the world (or at least your salsa).
For removing corn from the cobb, you’ll want to slice off a little bit of each end so you have a flat surface to work with. Set it upright on a plate that has tall edges to help contain the corn party. Use a sharp knife and let it do the work for you. The core of the cobb is hard enough that it will guide your knife. Aim for the base of the kernels and rotate the cobb making downward slices until everything has been harvested!
