We’re bringing recipes back (yeah!), and we couldn’t be more excited. You met Cat in the beginning of quarantine when we released our “Feel Good Eats for Uncertain Times (+ Beyond)” recipe series and you all loved her and her recipes so much, that we asked her to stick around and hang out with us indefinitely. Great news, she said yes. We’re lucky, we know.
Twice a month, Cat will create a seasonal recipe with our community in mind and this week’s recipe is (Still) Summer Corn Salad. We’ll let Cat take it from here.
To learn more from Cat and the easeful way in which she combines intuition and science, follow her at @catmccutcheon.nutrition.
A Note from Cat //
My most favored recipes are the ones that you glance over once and know exactly what you’re doing. Simple. Direct. Undemanding. I have that for you, here, in this corn salad. The ingredients are as nature intended, though we add heat to the corn, transforming it’s flavor profile and acid to the red onions creating complexity. The rest is a celebration of food in it’s unaltered state. In eating seasonally during the month of September, we sweetly savor the remains from summer’s bounty. Corn and tomatoes are still in stores (or in our gardens.) A simple nutritional adjustment is to select old-fashioned or moderately sweet corn rather than the supersweet varieties. Consider this recipe the last call. Gather your most favorite warm-weather foods, assemble, and enjoy before the next transition.
To make Corn Salad, you’ll need:
4 ears of corn, kernels only
1/2 cup pickled red onion, chopped (see quick pickling instructions)
1 serrano pepper, ribbed, small diced (or jalapeno)
1 Avocado, cubed
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 pat of butter
Squeeze of lime juice
Optional: feta cheese, chives
- Shuck the corn. Then slice the kernels off of the cob and discard the cob. Take a medium sized frying pan and place it over medium-high heat. Add butter to the pan. One minute after the butter has melted, add corn to the pan. Stirring occasionally to make sure the corn is illuminating in color, charring slightly, but never sticking to the pan. After approx. 7 minutes, turn heat down and cook for another 5-7 minutes. Turn off heat and move pan-fried corn into a serving bowl.
- Prepare remaining ingredients.
To quick-pickle red onions, slice half of a red onion into thin circles. Cut the thin circles again to produce half circles and place in a container that has 1/2 cup rice vinegar, one tablespoon sugar, and ½ tablespoon salt. Submerge the red onions and make sure they are covered. Place a lid on the container and store in the fridge overnight (if pressed for time, you may use your quick pickled red onions after they have sat in the vinegar solution for 1 hour.)
To rib the pepper, cut off the tip so you have a flat surface to place against the cutting board. Your pepper should be “standing up” with you holding the stem. With a good grip on the pepper, use a paring knife to slice down each side of the pepper, leaving the core with it’s seeds in the middle. With these thin pepper strips, cut into small pieces.
To cube an avocado, cut the avocado length-wise, open and remove the pit. Then make vertical cuts into each side, followed by horizontal cuts. Take a large spoon and scoop out each half, the cubes will come out.
- Add onions, pepper, avocado, and tomatoes to the bowl of corn. Drizzle with olive oil, squeeze with lime. Toss all ingredients. Top with any other additional ingredients at this time. Serve! Corn salad will keep in the fridge for 2 days (though the avocado will brown.)