Everything but the Farmer Farmers’ Market Corn Salad
There’s still time to lend an ear, grab an ear, shuck an ear, do what you must…to make this peak-of-the-season fresh corn salad that was on the menu at last week’s Summer Harvest Bounty feast. I have shared this recipe before and while it’s a no-recipe recipe, I’ve been ask to fill in some blanks.
Fresh Corn Salad – Yes, Please!
My go-to must-haves for this corn salad are always the basics – obvs corn and tomatoes. And I almost always include tomatillos. The grilled or roasted tomatillos provide the acid, and the bacon and avocados provide the fat, thereby eliminating the need for a dressing. It’s a self dressing salad – pure genius!!! The rest of the ingredients always vary and the proportions are flexible to taste. You can assemble all the ingredients except for greens and bacon well in advance. Just toss the more fragile ingredients in at serving time and don’t overmix – I love the big chunky pieces of corn cut from the cob. It tells everyone you got your hands dirty. That makes it taste so much better. What are you waiting for?
Ingredients
- 4 tomatillos, husked and thrown on a hot grill until charred; chopped when cool
- 4 cobs of corn, shucked, rubbed with a little olive oil, then grilled until a bit of color; cut from the cob
- 3 scallions, sliced thinly
- 2 Tablespoons peppadew peppers, or other brined spicy peppers, chopped
- 1 poblano pepper, charred over a hot grill, then sweat and peeled; discard seeds and chop
- 1 avocado, chopped
- 1 cup halved cherry heirloom tomatoes or chopped larger tomatoes
- 4 pieces crispy bacon, crumbled
- 2 cups arugula, whole leaves if small, otherwise coarsely torn
- 2 Tablespoons fresh basil, chopped
Instructions
Prepare all ingredients per details above.
Combine all ingredients in a mixing bowl, adding the bacon, arugula and basil when you are ready to serve. Gently stir to toss, keeping the corn chunks intact.
Check seasonings, adding salt and pepper, if needed.
For more info and additional photos, link here.