Just a couple weeks ago, I spotted it for the first time: Corn on the cob for sale at a side-of-the-road farm stand. Sweet mercy, I love corn. I always forget that corn season comes late in the summer, so when I see it for the first time, I'm tickled because I feel like I've been waiting forever.
I had to make a salad to bring to a barbecue recently, and it seemed like the perfect opportunity to highlight summer's bounty. The recipe is simple, so the flavors of the corn and tomatoes really stand out. Adding sugar and a hearty pinch of salt really brought out the sweetness of the corn.
I think you'll really like this one, guys. Give it a whirl while the corn pickin' is good!
Corn & Edamame Summer Salad
Adapted from pipandebby.com
4 large ears corn on the cob, husks removed*
2 cups frozen shelled edamame, thawed
1 pint grape tomatoes, halved
1/3 cup chopped cilantro
3 tablespoons red wine vinegar
Juice of 2 limes
1 teaspoon sugar
1/2 teaspoon coarse salt
2 tablespoons olive oil
Heat 1" of water to boiling in a large skillet. Add corn, cover, and cook for about 5 minutes, until corn is tender, flipping the ears of corn halfway through cooking. Remove corn and set it aside to cool. Once it's cool enough to handle, use a sharp knife to cut the kernels off the cob.
In a large bowl, combine corn kernels, edamame, tomatoes, and cilantro. In a separate small bowl, whisk together vinegar, lime juice, sugar, salt, and olive oil. Stir dressing into vegetables. Cover and refrigerate for 2 hours before serving.
*If it's not corn season, you can substitute 2 cups of frozen corn kernels, thawed.