A period of fruition, fulfillment, happiness, or beauty.
Nothing celebrates summer like corn and tomatoes. They love summer and we love them. As I was perusing my local farmers market this weekend, I ran across a table that was serving samples of corn salad and selling corn on the cob “picked this morning”. Sold! Most recipes I have seen for corn salad uses the corn cut right from the cob with no cooking involved. Eat raw corn? Come on people, we eat raw fish, why not raw corn? Give it a try; I think you will like it. It practically screams summer!
Serves 4 -5
3 ears of corn, husked and cut from the cob
1 large clove garlic, minced
2 small or one large cucumber, diced
½ pint cherry tomatoes, cut in half
1 handful of fresh basil, slivered
2 tbsp olive oil
2 tbsp white wine or red wine vinegar
salt and pepper to taste
1/4 block feta cheese *optional
Mix ingredients together in the order listed and serve immediately or haul it over to the neighbor’s house for a cookout.
