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Summer is upon us. The corn is “fresh” now from Florida but soon, pretty soon the fresh corn in our stores will be local. It is time to search for you copy of I Love Corn by Lisa Skye [2012]. Oh, you don’t have a copy yet? You want one, you really do.

This recipe is a perfect example of why I Love Corn belongs in your kitchen. Suzen and I were headed to a party for a dozen folks and were to bring a side dish. Now, cooking for dozen or more requires a bit of thought, if not an Excel spreadsheet. How much of this, how much of that?

This salad is a stress free solution to “food for a lot of people.” The ingredients are important but the proportions are totally under your control. Suzen and I add some chili powder to our salad and lots, lots of lime juice for bite. You can add other spices, citrus juices of your choice, some interesting vinegar, and even sugar to adjust the flavor balance to your enjoyment.

This is another seasonal recipe that will be different week by week as the corn evolves over the summer. August corn, sweetened by the sun, makes for the best possible salad.

[But you can still add some sugar on side!]


Fresh Corn and Black Bean Salad

Yield: serves 8, but scales easily

Ingredients:

  • 6 medium-size ears fresh corn, boiled or roasted (about 4 ½ cups)
  • 2 (14-ounce) cans black beans, drained and rinsed
  • ½ red bell pepper, seeded and chopped coarsely
  • ½ yellow bell pepper, seeded and chopped coarsely
  • ½ green bell pepper, seeded and chopped coarsely
  • 1 scallion, sliced on the rings, chopped on the greens
  • 1 tablespoon green olive oil
  • 3 cloves garlic, minced or pressed
  • ¼ teaspoon ground cumin
  • Juice of 2 lemons (or limes, or one of each)
  • Sea salt
  • Freshly ground black pepper

Preparation:

Slice the corn kernels off the cobs into a large mixing bowl. Add the remaining ingredients and toss to mix. Season to taste with the salt and pepper, and serve.

That’s it. Easy.

Source: I Love Corn by Lisa Skye [Andrews McMeel, 2012]

Photo Information: Canon T2i, 18-55mm Macro Lens, f/4, 1/50th second, ISO-3200