Ah summer! I love this season of picnics and barbeques. In fact, we’re having a McG family celebration tomorrow, and I’ve been asked to bring my Mac & Cheese. Some of you might find this recipe a bit heavy for a hot day. Never fear! I’ve got a refreshing, light dish for you. This Citrusy Corn Salad is the perfect side to a burger or rack of ribs. I also think it’s amazing served on top of grilled fish.
Citrusy Corn Salad (serves 2)
- 2 ears of corn
- 8-10 cherry/grape tomatoes
- 1 lime (zest and juice)
- 1 tbs fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Clean and cook 2 ears of corn in salted boiling water for 2-3 minutes. I like a firmer kernel, so feel free to cook your corn a bit longer if need be. Ta-da! That’s it! You are finished with the stove. Take a knife and run it down the side of each cob to cut off the kernels. You should have honey comb-like wedges as seen in the picture above. Separate the kernels and transfer to a bowl.
Next take out your trusty cutting board and chop 8-10 tomatoes into quarters. You’ll probably feel like a giant, but I think this is the perfect size to give another texture and some color to the dish. Afterwards, zest a lime and then add the juice. Add the salt and pepper and stir.
Here’s the point where I’ll lose some of you. Wait-come back! Just hear me out. I love cilantro and think it’s the perfect accent to the fresh citrus of the lime and sweetness of the corn and tomatoes. I recommend you add a tbs of chopped fresh cilantro to the salad to finish things off. I recognize that cilantro can be a polarizing herb (sorry Dad and Apres), but I like it so go on and add it.
Now transfer your corn salad to a brightly colored bowl and pop in the fridge. This can sit in there for a few hours, and this will allow the flavors to blend. Now go grab a beer and get back to your party!
Imperfectly Delicious 