Corn Salad

Makes 4 servings.

This is an all year-round, nutritious, and colorful salad or side dish.  

In the summer, I use fresh corn on the cob without cooking it. In the winter, I use frozen corn, thawed.

INGREDIENTS:

• 4 ears corn, or 14.4 ounces frozen corn, thawed

• 1 bell pepper, seeded, cubed

• 3 scallions, including the green parts, thinly sliced

• 1 avocado not overly ripe, peeled, stoned, cut into large cubes

• 1 pint cherry tomatoes, halved

• 3 tablespoons extra-virgin olive oil

• 3 -4 tablespoons lime juice

• ½ cup loosely packed cilantro leaves 

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Shuck the corn into a large bowl. You do that by running a knife down the length of each corn.

2. Add the rest of the ingredients and season to taste with lime juice, salt and pepper.  

Raw Corn Salad

Makes 4 servings. 

I love this salad, but alas I have to wait to the height of the summer to be able to get fresh corn.

INGREDIENTS:

• 4 ears corn

• 4 tablespoons extra-virgin olive oil

• 1 small jalapeno pepper seeded, finely chopped, optional (Note)

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• 4 scallions, including green part, thinly sliced

• 4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the kernels from the corn by running a knife down the length of each corn. Do it over a large bowl. Toss with the olive oil, jalapeno, parsley, scallions, lime juice, salt and pepper.  

2. The salad should be a bit tangy.  

3. Before serving I suggest that you recheck the seasoning.  

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes.

Edamame, Black Rice, Tofu and Corn Salad

Makes 4- 6 servings as a first course, or side dish.

Makes 4 servings as a luncheon dish.

Chinese Black rice, also known as Emperor’s rice is gluten free, wheat free, and chewy with a nutty flavor which pairs very well with tofu, edamame, corn, raisins and a delicious honey–lime dressing. It is a vegetarian delight without too much fuss and is quite versatile. 

INGREDIENTS

• ½ cup black rice( See Note)
• ¾ cup water
• 1 tablespoon unsalted margarine
• ¼ tsp kosher salt
• 7 ounces extra firm tofu
• 1 cup shelled edamame, thawed, pat dried
• 1 cup frozen corn, thawed, pat dried
• ¼ cup currants, or raisins
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons honey
• 3 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

COOK THE RICE

1. Bring rice, water, margarine and salt to a boil in a small saucepan with a cover. Lower the heat and simmer covered for about 30 minutes. The water should be absorbed and the grains soft (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
2. Cool and transfer to a bowl.

PREPARATION

1. Dry the tofu thoroughly, cut into small cubes and place in a bowl. Season well with salt and pepper. Add to the rice along with the edamame, corn, currants or raisins.
2. In a small dish combine the olive oil, honey and lime juice. Toss with the rice and season to taste. Before serving adjust the seasoning once again.

NOTE:

I suggest that you do not cook the rice in an enameled lined saucepan-such as Creuset.  The enamel becomes discolored from the rice.