Summer time is fun outdoor time. We are staying outside more often: exercising, grilling, and having picnics.
What a picnic is it without corn salad? Fresh, bright and delicious – this dish can be served as a salad or as a side. It pares excellent with grilled chicken (grilled chicken ‘Tabaka’ in my case).
For this refreshing summer salad, either boiled or grilled corn can be used. If you have grilled corn leftovers from your last weekend dinner, make this salad in a middle of the week.
Of course, you can use frozen kernels; they will still make a very tasty salad. But leave it for autumn and winter. Summer is a season for a new corn crop, so take advantage of it – make it fresh!
Make the salad dressing: in a jar or a small bowl, mix all the ingredients for the dressing.
In a large pot of salted boiling water, cook the corn for 3-5 minutes. Drain and let the corn cool.
Cut the kernels of the cob. You can do this two ways: using a bundt cake pan (see photo) or with a knife, holding the knife at an angle and making a ‘slicing movement’ (see photo). I like to use the ‘angled knife’ slicing method, which I have learned from Jacques Pepin.
In a large bowl, mix all the ingredients. Toss with the salad dressing. Check the seasoning. Serve cold or at room temperature.
Cook with pleasure and enjoy the world!