I woke up with a pang of sudden realization that the last day of August was upon us. To live summer to its fullest potential I loaded the grocery cart with lots of seasonal produce: berries, nectarines, peaches, figs, fresh corn and watermelon. I am going to hold on to my favorite season a little longer by enjoying an abundance of summery food.
Fresh corn is one of Peter’s favorite foods. Though he never tires of eating the simple corn on the cob, I decided to give hime some variety today by making this simple and refreshing corn salad. It went deliciously with the grilled chicken.
This is a summer must eat dish.
Fresh Corn Salad
4 ears fresh corn
2 tablespoons minced shallot or red onion
1 tablespoon minced red and greenn jalapeño (seeded)
2 to 3 tablespoons minced cilantro
2 to 3 tablespoons finely diced tomato (seeded)
Juice from 1 large lime (about 1 1/2 to 2 tablespoons)
1 tablespoon extra virgin olive oil
Scant 1/4 cup roasted pine nuts (optional)
Salt to taste
Cook the corn. I microwaved them one by one with a layer of husk on, each for 3 minutes. Using a bread knife, cut the kernel off the corn.
Mix the minced red onion or shallot, jalapeño, lime juice, olive oil and salt in a bowl and let sit for a minute or two for the onion to lose the sharp sting.
Mix the rest of the ingredients except for the pine nuts.
Taste it to adjust the flavors.
Add pine nuts before serving.