Summer Corn Salad

Adapted from: Sara Ashcraft

Serves: 4-6 (as sides)

Prep time: 25 minutes
Cook time: 5 minutes

Ingredients:

5 cobs of sweet corn, husks still on

2 tsp olive oil

salt & pepper, to taste

12-15 basil leaves, roughly chopped

This salad is so simple, easy to prep, and very refreshing. Imagine a warm summer evening with miscellaneous leftovers like soft cheeses and artisan bread with a tomato tart cobbled together, grilled fish and oh, this salad. Oddly specific? Yes because it was this very context I first helped prepare and eat this salad. How could these five simple ingredients create this bourgeois dish? Sometimes lessening the complex is medicine for the soul. 

So... with that ado... eat it with any of your favourite summer meals: burgers, grilled meats of all sorts, grilled anything really.

Oh, p.s. get un-shucked corn and DIY at home for the ultimate freshness. I have not tried frozen corn or canned corn or pre-shucked corn before. All I know is that at the shops, the shucked packaged corn looks less appetising than the corn after shucking it at home, fresh. 

Bon a-freaking-ppetite!

Ingredients:
5 cobs of sweet corn, husks still on

2 tsp olive oil

salt & pepper, to taste

12-15 basil leaves, roughly chopped

Directions:
1. Shuck the corn, including all the hairs. Snap the cob in half (or slice in half) and stand the cob up on the flat end. 

2. Using a sharp knife, slice off a vertical row of corn kernals, repeating this step and rotating the cob until it is bare.

3. Place the corn kernals in a large microwave-safe bowl and microwave until the kernals are al dente--cooked but still crispy/juicy (3-4 minutes). 

4. To the corn, add in the olive oil and salt & pepper to taste. 

5. Wait for the corn to cool before adding in the basil. Serve the salad room temperature or cold.