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.
Four Nights A Week 