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
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.)
