Summer Corn Confetti Salad Recipes - I have an obsession with farmer's markets. I do. Anytime I travel, I always find my way to some farmer's market or other, buy lots of things, and then enjoy them, usually in the company of friends. Take this past weekend for example. My friends and I take an annual trip somewhere idyllic, rent a house, and then cook, read, snooze, kayak, walk, swim, and do all kinds of other fun stuff. This year, we decided on a trip to Chestertown, Maryland, where my friend Aubrey's family has a lovely lakeside home. The first day, as it happens, we found a farmer's market and bought an immense amount of produce, which included the sweetest corn ever and the yummiest tomatoes ever! These are ingredients that you can't fuss around with this time of year when they're this fresh, so I decided to make a raw salad incorporating the corn, tomatoes, local spicy peppers, and fresh organic herbs from Aubrey's step-mom Vida's AMAZING garden. So simple, so fresh, and it was devoured pretty much as soon as I put it on the table!
Makes a lot!
4 ears of raw corn, shucked, kernels removed from cob
3 medium tomatoes, diced
1 jalapeno pepper, finely minced (check the heat first, use more or less depending on how hot yours is!!)
1/3 cup finely minced fresh cilantro
1/3 cup finely minced fresh basil
2 tbsp finely minced fresh oregano
Juice of 2 limes
Salt and pepper to taste
Place all the ingredients in a bowl and toss together so that all the herbs are evenly distributed. Season with the salt and pepper to taste, and serve as a salad. My friends enjoyed it as a salsa on top of tortilla chips as well.
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