Summer corn reminds me of warm, lazy days filled with the song of cicadas, cottonwood drifting from the swaying green giants back lit by brilliant blue, a bucket of corn husks at my feet on the steps of the back porch, nibbling on a fresh ear before it could even make it into the pot of water boiling in the kitchen.
This salad is summer day for your taste buds. Bright snipped herbs, crisp cool cucumber, tangy red pepper, smooth feta cheese and of course, sweet fresh summer corn.
Made ahead and chilled in the fridge to allow the flavors to blend, this makes an impressively easy side to bring a BBQ with friends or a picnic by the river.
Summer Corn Salad
3 cups of raw, fresh corn, cut from approx. 6 ears
2 cucumber, diced
4 sweet peppers, diced
2 Tblsp fresh dill, finely chopped
2-3 Tblsp fresh basil, finely chopped
8-10 oz feta, crumbled
salt & pepper to taste
(add halved cherry tomatoes for a variation)
In a medium serving bowl, combine all ingredients, except feta. Adjust salt and pepper and herbs to taste. Top with feta and toss very gently.
Refrigerate for several hours to allow flavors to blend or serve immediately.
*Recipe adapted from “Savor; Living abundantly where you are, as you are” by Shauna Niequist