When it comes to fresh corn patience is required. A complete surrender to the season. As the days pass, each haul is a little less stiff, a little juicier and then the corn I dream of all year, tasting of earth and sun as if the two could never be parted arrives. Eating it is an animal business, all hands and teeth, mowing down the kernels row by row.
Corn I eat only in summer. I have to wait for it, which makes me want it more. It is a communal waiting, family and friends scanning the farmers’ market and reporting back, “Not yet.” Then the first ears appear, plucked golden from the pot, followed by contemplative crunching and a slight shaking of heads. Not yet.
And we wait some more…
I had forgotten the ceremony of shucking, husks falling to the floor like shrugged-off coats, strands of silk everywhere. Ice chimes in glasses, and smoke storms off the grill. No one is in a hurry for dinner, and when it comes, some of the most sophisticated people I know lunge across the table to roll their corn right through the stick of butter.
It’s summer, and there are no more rules. School’s out.
Ah the beauty of corn…. In our house this corn ritual has been interrupted by the awkward middle school braces faces that surround my kitchen table. No more hands and teeth mowing down the kernels row by row… This year we enjoy our summer’s bounty removed from the cob.
I’ve toyed with a variety of recipes and this one is the hit of the season – Fresh Corn Salad with Scallions and Basil. Enjoy!
Ingredients:
- 6 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 3-1/2 tbs. olive oil
- 2-1/2 tbs. white wine vinegar
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup finely sliced fresh basil leaves
Directions:
- Use a serrated knife to cut the kernels off the cob.
- Heat oil in large skillet and sauté the scallions until soft, about 2 minutes.
- Add fresh corn and toss with scallions, sautéing for 3 minutes. Remove from heat.
- Combine the kernels in a large bowl with vinegar, salt, and pepper. Cover and refrigerate until ready to serve.
- Just before serving, toss in the fresh basil. Taste and adjust seasoning. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper.
Note: A pinch of sugar also goes a long way if the corn isn’t as sweet as you’d like. Serve the salad cold or at room temperature.