Sweet, creamy, salty, tangy, juicy, oily, fresh, light, wow, the glory & diversity of CORN; booze, syrup, oil, cornmeal, chips, popped, heck they even made smoking pipes out of the cob! They say there's a zillion uses for it, so I'm keeping my fingers crossed that we'll be able to fuel our automotives by it someday... For now, I'm just gonna eat it.
Now there are a few ways to prepare the corn for this salad/condiment/side; any way you choose I'd recommend you start with the fresh stuff, right off the cob (If that's unavailable you can substitute your favorite can.) From it's raw state you can either char it on the grill, or stove (cut from the cob & into a hot pan with oil *careful POP-POP!) or as I like it, simply blanched.
You'll Need - 4 cobs of corn, half of a standard cucumber, 4 sprig of fresh mint leaves, red wine vinegar, & some quality olive oil. S&P.
Once the corn is removed from the cob & chilled add to large bowl. Dice the cuke to about the same size as a kernal of corn. Chop & add mint leaves, a good splash of red wine vinegar (3-4 tbsp... or to taste.) Drizzle olive oil as garnish upon serving. It's ideal to let this salad marinate in the fridge & let the flavors marry each other.
I hope you enjoy this popping fresh mouth filler! RO.
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