We’ve talked before about how seasonally-dependent we all are on fresh-picked, local, Silver Queen corn. Well, last week my favorite fresh corn dealer let it be known that she’d be back in business on Friday at her usual spot–the side road next to the liquor store. I immediately put it on my calendar with three reminders.
So I casually cruised by and scored a dozen ears of corn with cash. It was a smooth transaction, unless you count the fact that Finn, the Little Coastal Kitchen dog, was going berserk in the back seat. It was so bad I rolled his windows up halfway because I worried that he might actually bail on me. He was in no way riding his usual cool shotgun. I almost got spooked enough to drive off without making my connection.
But the promise of payoff was strong. Once out of the Jeep, I realized what was discombobulating Finn. On the other side of the loaded corn truck was an outdoor puppy corral with the cutest bouncy baby golden retriever in it. She was little, only 6 weeks old. Being new to the corn racket, she did not understand why the people were more interested in the goods than they were in her.
Turns out the puppy’s name is Maple. She’s the color of real maple syrup and I think that’s the best golden retriever name I’ve ever heard. She belongs to the corn dealer’s granddaughter, and Maple is probably the luckiest little retriever in Baldwin County.
Anyway, I never pass up fresh Silver Queen corn, and certainly not the first picking of the season. I got it home and immediately started on my new favorite corn-off-the-cob recipe, fresh corn salad. My fresh corn salad is very simple, but it’s delicious. I’m a big believer in letting fantastic ingredients shine without too much competition. And if you’ve never cooked corn still in the shucks in the microwave, you’re going to love it. It steams perfectly, and the silks come off so easily that it isn’t even a chore.
Fresh Corn Salad will last a few days in your refrigerator. It’s awfully good with all sorts of summertime dinners, but it’s especially good with grilled burgers or chicken. And it’s a great bet for a potluck.
Looking for more delicious ways to use fresh Silver Queen corn? Check out Maque Choux and Summer Corn Chowder.
Fresh Corn Salad
Ingredients
- 6 ears fresh un-shucked corn
- 2 T. olive oil
- 2 T. white wine vinegar
- 1 t. Dijon mustard
- A big pinch each salt and pepper
- 1 cup tomato in bite-sized pieces--large slicing tomatoes, romas, cherry or grape tomatoes are all okay
- 1 cup diced cucumber
- ¼ cup scallions, sliced
- 1 T. each chopped fresh parsley and dill, or 1 t. each if using dried
- ½ cup crumbled feta cheese
Instructions
- Cut the ends off the ears of corn, but leave the shucks intact. Put all the ears in the microwave at once and cook on high for 9-10 minutes.
- While the corn cooks put the olive oil, vinegar, Dijon mustard, salt and pepper in a medium-sized bowl. Whisk well. Add the tomatoes, cucumber, scallions and herbs.
- When the corn is cool enough to handle, remove the shucks and silk. Cut the kernels from the cobs and add to the bowl. Toss. Fold in the feta. Serve immediately or refrigerated until needed.
Love not having to pick silk out of fresh corn! This is too easy!
I know, right?!
Delish..thanks, Malia. I did make one change…added a can of white beans.. just cuz we love them.
What a great idea!
Can’t wait to try this recipe. love love love queen and king corn!!
We made it with Devotion corn from Krupinski’s. Really delicious!
I love it!
Made this for my family on Memorial Day. Should have made more, everyone loved it.