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Corn Salad

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This has always been a staple in my mother's house during the summer, when corn is sweet and tomatoes are at their peak. Vary the herbs and acid to your taste, subbing in cilantro, mint, or dill and lemon juice, orange juice, or rice wine vinegar."

List of Ingredients

â—¦ 6 ears corn
â—¦ 2 medium tomatoes, chopped
â—¦ 3 scallions, thinly sliced
â—¦ ¼ cup thinly sliced fresh basil leaves
â—¦ Juice of 1 lime
â—¦ ¼ cup extra virgin olive oil
â—¦ ½ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper


Recipe

Strip the corn from the cobs into a large bowl. With the edge of a spoon, scrape the corn "milk" from the cobs into the bowl. Add the remaining ingredients and stir to combine.

The salad can be made a day ahead and stored in the fridge. Remove from the refrigerator at least 30 minutes before serving.

Serves 6 to 8