Sweetcorn salad with tomato, lime and mint
7 September 2011 § 12 Comments
My Welsh sun-deprived childhood means I am programmed to lap up every last ray of sunshine. I can’t help it, it’s in my genes. That is why this post is about corn. I may be late to the party, but that late summer corn tastes the best it has all year. The corn we bought from the Farmers’ Market was so sweet and juicy. It was good enough to eat raw.
Try as I might to kid myself that summer won’t end the reality is the sunflowers of the previous week have been replaced by the rich hues of chrysanthemums.
There were still melons and tomatoes galore at the Farmers’ Market but the fall vegetables are fast gaining territory. It is as if a turf war is going on with the bright reds and yellows of the shiny summer produce jostling for space with the earthy-toned new kids of fall. The muted tones of the winter squash and apples are winning.
To celebrate the end of the season here is a corn salad recipe. The zesty combination of the lime and mint is offset by the super sweet corn. I love the addition of the bacon, but you really don’t need it. Don’t be put off by the simplicity of this. With corn tasting so good now it needs little tarting up.
Recipe – serves 4 as a side dish
For the salad
- 3 ears of corn, kernels removed
- ½ a green pepper finely chopped
- 1 large tomato chopped into small pieces
- 2 rashers of smoked bacon – fried and chopped (optional)
- A handful of chopped mint
For the dressing
- Juice of 1 lime
- 2 tbsp olive oil or grape seed oil
- Salt and pepper
Cook the corn kernels for about 2 minutes in boiling water. Then drain and allow to cool. If you need to cool fast, plunge into iced water and then drain. When cool add the tomatoes, green pepper, bacon (if you’re that way inclined) and mint.
Make the dressing by whisking the oil into the lime. Season and dress the salad.
So enjoy this corn salad as soon all you will be eating mostly these:
Oh and some of these:
If I take out the bacon, could paper towel dried green olives substitute for some savory? Or would that be too – olive-y?
Green olives would be a nice contrast – a bit of salt.
Can we have it again with bacon AND olives?
oooh good idea!
Bacon and olives – double whammy!
Mmmm, this salad sounds perfect to spotlight corn right now! I love lime and corn together, and the addition of mint sounds terrific. The corn is so sweet and crisp we’ve been keeping it raw in some dishes.
I confess – we bought apples this morning. The peaches were just looking too pathetic. I love your enthusiasm though – we should cling to corn as long as possible! Hoping to make some stock with it to enjoy later in the year.
A friend gave me a butternut squash from her garden. I have no idea what to do with it. It will sit on my counter looking pretty until you start posting squash and apple recipes!
Hi Darlene,
Here are some recipes for butternut squash. The flavor is best if roasted first:
Pasta with squash – http://thislittlepiggywenttothefarmersmarket.com/2010/12/15/take-a-break-from-the-mall/
Squash salad – http://thislittlepiggywenttothefarmersmarket.com/2010/11/12/butternut-squash-salad/
Squash soup http://thislittlepiggywenttothefarmersmarket.com/2010/10/09/time-for-woolly-tights-well-almost/
They all sound yummy but I think I’ll try the soup. Thanks!
Made the soup and it was we loved it! Now I’m passing the recipe on to my coworker. Thanks!
This salad looks fantastic. Simplicity is definitely best this time of year — I am savoring every mouthful of raw foods before the butternut season begins.
I so enjoy your pics.
Great use of some of that end of season goodies. The bacon is the perfect touch to that salad.