September is often fall-ish, and tomatoes have almost stopped producing. Corn, however, relishes the end of summer and onset of fall. So, for me, September is all about corn salads. This one has fun in every bite!
|4 cups raw corn kernels (from about 5 fresh ears)||1 C chopped tomato, or halved cherry tomatoes|
|1 C chopped purple or sweet onion||¼ C dark, earthy oil (see below)|
|1 C halved, sliced cuke (peel on)||2 C chopped garden herbs (see below)|
|½ diced pink radish||4 cloves garlic, pressed|
|1 smallish jalapeño, seeded and sliced||1 Tbsp red wine vinegar or lime juice|
|1 tsp Celtic grey or Himalayan pink salt||½ coarse black pepper|
|OPTIONAL mix-ins: ½ C crumbled feta, Nicoise olives, avocado|
First, let’s talk about herbs. I like using whatever is most bountiful from my garden, mix-and-match. Basil, parsley, cilantro and dill are the usual suspects. But you could use dark red shiso leaf or Thai basil. Or whatever you love! As for the oil, I really, really love the Austrian pumpkinseed oil in the photo. It’s so dark and earthy — it doesn’t take a back seat to anything! Otherwise, I like a good smoked olive oil. These days, I’m using the Holy Smokes brand.
I’m going to recommend fresh corn, cut off the cob. Although you can use frozen. There are many different ways to cut corn off the cob. Safest is probably laying corn down on a cutting board and slicing corn off lengthwise with a sharp knife. Rotate ear onto cut side, slice more, repeat. When I use frozen corn, I don’t use it raw. I stir it in a skillet until it browns slightly.
In a large mixing bowl, combine all ingredients except the mix-ins. Toss with a rubber spatula. Add mix-ins and toss again. Serve room temp or chill for later. This salad keeps (without the avocado) for 3 to 4 days in the refrigerator, covered. If you’re using avocado, add that just before serving. Enjoy, hombres.