This fresh corn salad is an almost-constant staple at my table, as a salad as well as a side dish, especially in the summer when the corn is so sweet and tender I use it raw.
It looks like red, yellow and green confetti and is very lightly seasoned, so the corn can be the star. In the unlikely event you have any corn salad leftovers, they will be good the next day, too.
- 6 ears of corn kernels, all husks removed
- 1/4 cup finely chopped dill
- 1/2 red pepper, cut in tiny dice
- 4 scallions, sliced very thin
- 1/3 cup extra virgin olive oil
- 3-4 tablespoons balsamic vinegar
- Salt and white pepper to taste
Bring water to boil in a large pot. With a sharp knife, using a vertical motion, scrape off the corn kernels from the cob on top of a cutting board, cutting as close to the cob as you can. Add the corn and boil five minutes. Drain and let cool. (Skip the boiling step if the corn is very tender, and use it raw). Transfer to a mixing bowl. Add all remaining ingredients and mix. Serve at room temperature.