Fresh Corn Salad with Tomatoes and Cucumber
One dish that I probably don’t make enough of to satisfy Mr. Man and Miss Thing is corn. I’m not really a big fan of canned or frozen corn, so when I came across some organic corn at the Walnut Creek Farmer’s market earlier this week, I was pretty stoked about it, and picked up a dozen or so ears. A few are earmarked (lol!) for corn on the cob, but I used a couple to make some corn fritters, which didn’t really turn out as I had planned, and a couple to make this lovely fresh salad.
I had the tomatoes from this week’s FFTY box, although the cucumbers were leftovers from last week. When I first started making this salad, Miss Thing was sitting at the bar, doing some reading. We’ve started doing some studying together, and she’s joined me in circle the last couple of times. It’s a work in progress, but I’m hoping that being part of a spiritual community will have a positive effect. The last couple of weeks have been mostly good though – since just before we left Boston and now. Of course, she’s not thrilled about the studying, but if your teenager is thrilled by everything you do, there’s probably something wrong somewhere. lol
Anyways, while she was studying, she saw the corn, and perked up – asking what I was making. I told her I was making a salad, and her response was “But you’re going to cook the corn, right? Right?” My response to that was to hand her a couple of freshly cut kernals, and say “Try it.” Next thing I knew, she was sneaking corn pieces off the cutting board when I wasn’t looking – lol. Fresh corn has such a lovely flavor. Crisp, and mildly sweet. I mean, don’t get me wrong – I’m all about the corn on the cob – but this is a nice way of mixing it up a little now and then, especially now that corn is starting to come in to season.
Having fresh corn in season is nice in another way – aside from the yummy goodness. I’ve noticed that sometimes I get in to a Carb-Rut where I rotate between potatoes, pasta or quinoa, and having a fresh, in season carby-goodness side is just what I needed to knock me out of my comfort zone. I really liked the combo of the cucumbers and corn, too. I normally really like cucumber, although lately I’ve been kind of meh about it. When it was mixed with the fresh corn, I felt like the flavors really complimented each other.
Both Mr. Man and Miss Thing loved it, and had double helpings. I think it would probably be awesome at a picnic or potluck, too. If you wanted to make it in to a nice vegetarian entree-salad, you could add a cup or two of mild beans to make a complete protein. If I’d had some, I would have added some queso fresco instead of the parmesan, but I forgot to get some at the store last time I was there. The parmesan was really yummy, too – so either way would be great, I’m sure. I considered cooking the onions before hand, but decided not to, and I’m glad because the raw onions added a nice, slightly spicy counterpoint to the sweetness of the corn and tartness of the tomatoes.
- 2 Ears of white Corn; kernals removed from cob (About 2 cups)
- 3 tomatoes; diced (about 2 cups)
- 2 small Cucumbers; quartered and sliced (about 1 cups)
- 1 Avocado; cut in to 1/2″ pieces
- 1 lemon; juiced
- 3 cloves garlic; minced
- 1 small onion; finely diced (about 1/2 a cup)
- 1/4 cup Cilantro; finely minced
- 2 tbs Good quality Olive Oil
- 1/2 cup Finely Grated Parmesan Cheese
- Kosher Salt to taste
- Stir all ingredients together.
- Serve immediately