August brings abundant fresh corn to farmers’ market, roadside stands and maybe even your garden.
Off course, fresh corn on the cob ranks among the greatest of all foods and requires only the simplest preparation. But, corn salad offers another easy, delicious option.
It goes well with crab cakes, barbecue chicken or just about any summer meal.
Corn salad Serves 6-8
5 or 6 ears of fresh corn
½ green pepper chopped
½ red pepper chopped
¼ cup red onion chopped
¼ cup mustard vinaigrette
Shuck the corn and clean the silk off. Place the corn in a large pot of cold water, bring it to a boil and cook for three minutes. Remove the corn from the pot and run under cold water to keep from over cooking. When the corn cools enough to handle, with a sharp knife, cut the kernels from the cobs.
Place the corn, peppers and red onion in a medium bowl. Pour the vinaigrette over the corn mixture and toss. This can be served either at room or chilled.
Mustard vinaigrette Yields ½ cup
1 teaspoon of salt
½ teaspoon of freshly ground pepper
2 tablespoons of red wine vinegar
1 teaspoon of Dijon mustard
¼ cup of good olive oil
Place all of the ingredients into small bowl or Mason jar and whisk together.