Fresh summer veggies in an apple cider dressing. I ate this up like it was candy.
Is making three different corn salads in one week too much? Yeah, I didn’t think so either. One can never have too much sweet corn in the summer! And I am choosing to ignore all of the gloom and doom currently surrounding corn crops in the US -it makes me depressed, and I can’t have that when the sun is shining and the weather is perfect for sundresses and barbecue.
Confession: I did not actually make this salad myself. My wonderful roommate put it together and I got to enjoy it! I love having a roommate to learn from. She even cooked me my first real-deal fried green tomatoes -crisp and salty outsides with a sweet and tart insides, yum. Roommates are wonderful things. *Obviously, I have yet to have a truly horrible experience, so please forgive my naiveté and awesome luck as you read through the rest of this post.*
Every woman (as I have had no male roommates) I have lived with has taught me something valuable about myself, which often relates back to health for me -someday I will post about my family, but right now I am focusing on roommates. One lovely lady had the grace and patience to put up with me during one of the hardest transitions and realizations of my life and, amazingly enough, still regularly speaks to me. She even helped me through my ridiculous obsession with protein bars -I am pretty sure that I had enough protein bars to completely fill two bottom drawers of my desk (these were big drawers).
Another encouraged me to let go of a work out schedule that might have come close to competing with the strictest Olympian’s regiment. -Did I mention she also taught me proper cleanliness and hygiene when it comes to housekeeping? A more recent roomie not only taught me how to identify what on earth a water heater is, but also helped me get over my fear of cooking without a recipe.
As I prepare for my last semester of school, I am excited to about the opportunities for growth that come from new roommates and new ideas to work through, as well as the closing of a life chapter. Who knows, maybe I will even learn how to properly separate my whites and colors when I do laundry!
From July 2012 issue of Better Homes and Gardens
- ½ cup cider vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 4 ears fresh corn
- ½ cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
- ½ cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
- ½ cup red or orange sweet pepper, diced to same size as onions
- ½ cup cherry or pear tomatoes, halved or quartered
- 3 tablespoons parsley, finely torn
- 1 tablespoon basil leaves or buds, pulled apart
- 1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced
- ½ teaspoon sea salt or kosher salt
- 1 – 2 cups small arugula leaves
For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings.