Yes it’s after Labor Day and school has started but summer isn’t over until I have to put a jacket on. Knowing Chicago that will be in about one week. But hell, I’m going to rock those cutoff shorts until the snow hits the ground!
So to celebrate the final days of short-shorts please make this raw corn salad.
The best time (and the only time) to eat raw corn is during the summer. Sure you can buy some corn from the supermarket any time of year and make this salad but it’s just not the same. It’s essential that the corn is super fresh because once the it’s picked the sweet delicious sugar is quickly converted into starch. Therefore, making the corn not so tasty when it’s raw.
I know it might be a pain depending on where you live, but go to the farmer’s market and buy a couple ears of corn.
Bring it home and while you are shucking the corn, roast a bell pepper (color of your choice). You have a few options on the method in which to char up the pepper.
1) Cut the peppers in half (lengthwise). Pull out the seeds. Oil both sides and season with salt and pepper. Place the pepper skin-side up on a foil-lined sheet tray. Put the peppers in a screaming hot oven with the broiler on. It should take about 10 minutes depending on your oven to blacken the skin.
2) If you have a gas stove, you can char the pepper on an open flame. Not need to oil or season the pepper. Keep a watchful eye on it.
3) Use your outdoor grill. Set the grill to high (if it’s gas) and char each side.
Once you have charred the pepper place it in a bowl and cover with plastic wrap. This will steam the pepper and help loosen the skin. Let it hang out for 15 minutes.
Once the pepper has steamed and is cool enough to handle, use a paper towel and remove the black skin. Try not to rinse it but if need be, go ahead.
This is the only cooking you will have to do. If you’re feeling lazy (which I often am) then don’t bother roasting the pepper, keep it raw!
I keep the seasoning of this salad very simple as well. A little lemon juice, really yummy extra virgin olive oil, salt and cayenne pepper. Not too much fuss so the sweetness of the raw corn can be the main event.
This salad is summer in a bowl. I realize it’s not summer anymore but you can still enjoy a little sunshine in your mouth.
- 3 ears of corn, kernals cut off the cob
- 1 bell pepper, roasted and diced
- 1 avocado, diced
- ¼ cup cilantro, roughly chopped
- 1 lemon, juiced
- 1 tbsp extra virgin olive oil
- ½ tsp cayenne pepper
- salt, to taste
- Cut the corn kernals off the cob. Place in a large bowl.
- Add diced bell pepper, avocado and cilantro.
- Add lemon juice and olive oil.
- Season with cayenne pepper and salt.