Corn seems to be in season here for months. Growing up on the east coast, I remember thinking that corn season was so short. There were only a few weeks when the corn was perfectly sweet, and you had to stop at the local farm stand to get your fill. I loved that time of year. My favorite way to eat the corn – take a piece of bread, put a lot of butter on it, then spread it all over the warm cob – sprinkle some salt on top – and delicious.
When I got older, I realized that corn on the cob was even more delicious without the butter and salt – you could actually taste the sweetness of the corn – instead of just a bunch of salted butter (which don’t get me wrong, was incredible). What I also realized is that cutting the corn off the cob, and making something out of it – was even better sometimes. There is really nothing like fresh corn, just off the cob. The corn oozes with juice and sweetness.
I saw this recipe in Cooking Light, and decided that I had to buy the last of the corn at the farmer’s market to try this out. Since corn is seriously in season all summer long (not sure how, but let’s go with it), there was no shortage. I also picked up some fresh arugula, potatoes, red pepper, and queso fresco while I was at the farmer’s market – and when I got home, my husband had a small bowl of cherry tomatoes waiting for me – so I threw those in as well. The result was a magical garden salad that was amazing. The dressing was very light – and it was a perfect end of summer salad.
- 8 ounces small yellow Finnish potatoes or small red potatoes
- 3 cups fresh corn kernels (about 4 ears)
- 2 cups assorted cherry tomatoes, halved
- 1 1/2 cups chopped red bell pepper
- 1/4 cup minced shallots
- 3 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 6 cups arugula, trimmed
- 1/2 cup torn fresh basil leaves
- 2 ounces queso fresco, diced
Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with queso fresco.
For a printer-friendly version of this recipe, please click here: Golden Corn Salad with Fresh Basil and Arugula