corn-fed

Farmers markets are overflowing with corn right now and what we bought last weekend was some of the freshest, most beautiful corn we’ve seen in a long time. Must be all that rain. 🙂

Anyway, here’s a fun salad recipe from the new Keepers cookbook by Kathy Brennan and Caroline Campion. We made it last weekend for a cookout at our place and there was nary a kernel left in sight. Celebrate the seasonal bounty with this easy recipe. You may find yourself making it over and over again.

 

A Most Delicious Corn Salad

corn

To make:

3 cups fresh corn kernels (about 4 large ears)

6 radishes, thinly sliced

1/3 jalapeno, seeded and ribs removed, finely chopped

3 tbsp fresh lime juice

2 tbsp coarsely shopped cilantro leaves

1-2 tbsp olive oil

Combine all ingredients in a medium bowl and season with fine sea salt to taste. Can be stored (covered) in fridge for 1 day. (We served it with a roasted pork BBQ pork butt, homemade jalapeno cornbread and fresh cantaloupe.)

keepers

 

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