Summer Corn Salad

Summer harvest in the Midwest is now abundant in crisp, bright produce. One of my favorite seasonal salads features fresh corn. In my opinion, Illinois has the best corn in the country. It’s so sweet and tasty, the corn can be eaten raw.

I have a favorite salad with some of these fresh ingredients to share with you, but when it comes to salads, I find it difficult to provide a recipe with specific measurements. The flavors of the produce vary due to the location in which it was grown and the elements. The temperatures, humidity, and sunshine throughout the growing season all play a part in developing the product. Because of these variations, flavors differ from one growing season and one location to another.

In addition to the corn, the following recipe also includes green pepper, onion, and a jalapeño pepper. While preparing, we have to consider how strong the onion and how hot the jalapeño is, as well as how we like it. Much in food preparation is based on personal preference. I like salt and vinegar and add quite a bit to this salad. However, when seasoning, it’s smart to add gradually and taste often. Adding more salt or pepper later is always easier than trying to reduce either.

So, take a look at this quick little corn salad, try it for yourself, and let me know what you think.

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Summer Corn Salad

Ingredients

4 ears of corn

1 large green pepper

1 medium size sweet onion

1 small jalapeño pepper

1/4 cup cilantro, chopped

½ cup oil

¼ cup apple cider vinegar

1 tablespoon salt

2 twists of fresh ground pepper

Directions

Remove the corn from the cobs by standing the ears on end in a large bowl and slicing downward. Finely slice the flesh of both peppers and the onion. Add all ingredients in a large bowl. Mix well. Let the salad stand a couple of hours in the refrigerator. You may need to drain off some of the juice before serving.

*Take a mini vacation enjoying the photos and poems in my new book, Tranquility. Transformation. Transcendence.