I love local corn. The first giant pile of freshly picked cobs at market stands is cause for celebration.
When I was growing up, there was a farm not far from our house with a roadside stand. We would regularly pick up fresh corn, tomatoes and often cucumbers.
On many evenings, that was dinner. No meat. Just fabulous local produce.
Mom would slice the tomatoes on a platter. The cukes got a light pickling with some drizzled vinegar and salt.
And the corn was always cooked to perfection. Two minutes. Period.
When I cook corn, I inevitably end up with a few extra cobs that just don’t get enjoyed that evening, but I wouldn’t dare throw them out. Sometimes, our dog is lucky to get half a cob and she will trot off to enjoy it immensely.
So, what to do with the leftovers? Wrap them up, refrigerate them and consider making the following salad.
This is the epitome of summer. Corn, tomatoes, fresh cucumbers and herbs, finished with colourful cherry tomatoes.
It’s fresh and light and would accompany just about anything off the grill. Go ahead and add a can of drained and rinsed black beans to give it more substance.
Enjoy this bounty while it lasts.
Corn and Tomato Salad
3 cups (750 ml) cooked corn (from about 3 large cobs) 2 green onions, sliced 1 small jalapeno, seeded and diced 1 cup (250 ml) diced cucumbers 3 tbsp (40 ml) olive oil 3 tbsp (40 ml) lime juice 2 tbsp (25 ml) finely chopped parsley 3 tbsp. (40 ml) chopped cilantro Salt to taste 1 1/2 cups (375 ml) cherry tomatoes cut in half 1 avocado, diced Place corn in medium bowl, making sure kernels are separated. Add onion, jalapeno, cucumbers, oil, lime juice, parsley and cilantro. Stir to combine. Add salt to taste. Gently stir in tomatoes and avocado and gently toss to combine. Reseason if necessary. Serve immediately.