Sweet Corn Salad with Scallions, Tomatoes, and Black Beans
The local corn is rolling in. Our markets are inundated and the ears are going for 10 for $1.00. The corn is so fresh that is just barely needs to be cooked to be enjoyed. Usually, we simply husk and steam the ears.
I must admit that I began to second guess myself as I prepared this salad. Cutting the corn off the cob, sauteing stove-top…could it really beat the delicious sweetness of corn in its purest form: from the cob?
Unequivocally yes. The bursting sweetness of the corn was complimented perfectly by the beans, scallions, tomatoes, peppers, and basil. My husband ate it as a side dish. I enjoyed a bowl full as my main course. Either way: this salad will make it into our summer ritual.
One Year Ago: Drip Beef
Two Years Ago: Sushi for 1
Sweet Corn Salad with tomatoes, scallions, and black beans (Moira Hodson)
Ingredients
4 ears corn on the cob
1 cup black beans (cooked or canned), drained and rinsed
2 scallions , chopped
1 ripe tomato, seeded and chopped
1 small red bell pepper , diced
1.5 tablespoons red wine vinegar , or to taste
1 teaspoon coarse sea salt , plus more to taste
1/4 teaspoon freshly ground black pepper , plus more to taste
2 tablespoons chopped basil , plus whole leaves for garnish
1 tablespoon olive oil
Instructions
- Shuck corn.
- In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand.
- Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 1 tablespoon olive oil and sauté kernels until just softened, 5 to 6 minutes. Work in batches if necessary.
- Return corn to bowl and add beans, scallions, tomatoes and red pepper.
- In a small bowl, combine vinegar, salt, and pepper.
- Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.
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Kaytorade
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Jenn
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Jade
