18 Aug 2020: Easy Corn Salad

Some time in the middle of all “THIS” as we refer to our Coronavirus isolation, Adrien began to take-over responsibility of Sunday meals. The rest of the week, I usually plan for and we jointly prepare whatever we are eating. I actually like to cook so it was never a chore once I stopped feeling the pressure from my teaching career. However, apparently I am “too bossy” to work with in the kitchen, so we’ve worked out this arrangement where I stay out of Sunday meal planning and prep.

With a lot of corn in our recent CSA box – and a ton of tomatoes and cukes – Adrien found this salad from Holly Nilsson on the Spend with Pennies website. It is a welcome summer dish and very adaptable to whatever is growing that suits your fancy.

Easy Corn Salad

Ingredients – again, add or substitute what you have. If you like kohlrabi in place of cukes, go for it.

3 TBSP vinegar (cider or rice)

3 cups of corn kernals from about 4 cobs

1 cup of quartered cherry tomatoes

1 cup diced cucumbers

1/4 cup red onion (we had a vidalia, still tasty)

3 TBSP olive oil

3 TBSP cider vinegar/rice vinegar/ or another lighter vinegar (probably not great with darker Balsamic vinegars)

Salt, Pepper to taste

1 TBSP fresh parsley

Dill or basil (optional)

Method

Prepare the corn by boiling or grilling and remove the kernals from the cob. Put all of the ingredients into a bowl and toss.

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