Fresh Summer Corn Salad

It’s the height of summer, which, for many of us, means long days, high temperatures and lighter meals. With that in mind, we’ll be sharing several delicious summer salads that make the best of the summer produce you can find at your local Farmers’ Market.

This time of year, Colorado has an abundance of sweet corn. There are so many ways to prepare fresh corn: roasting, sautéing, grilling, boiling or cutting it straight off the cob. One of my favorite ways to use fresh picked corn is eating it raw. Freshly picked corn has an inherent sweetness that just can’t be beat. I love that sweetness and crunch in a salad paired with summer heirloom tomatoes, a light citrus-herb vinaigrette and the salty creaminess of some lovely feta or goat cheese. If you want to take this salad to the next level, add a few pieces of smoked trout, sliced roasted chicken, poached shrimp or half a sliced avocado.

I strongly encourage everyone to search for and visit your local Farmers’ Market. Every dollar spent with your local farmers benefits your community and ensures you have a choice in the food you eat. Not only can you feel better that your corn did not travel 1500 miles to get to you, but it’s fun to meet the people that grow your food!

This recipe is just a suggestion, so feel free to cook your corn if it’s not farm fresh, or add your own combination of favorite herbs.

Fresh Summer Corn Salad

Serves 4

  • 4-6 ears of fresh-picked corn, husks removed, and silk lightly burned off
  • 1 cup chopped heirloom tomatoes, or halved grape tomatoes
  • Juice of 1 lime (or lemon)
  • 3 Tbsp. extra virgin olive oil
  • 1/4 cup cilantro (or basil, mint or tarragon.. singly or a mixture)
  • 1/2 cup goat cheese, feta or tiny mozzarella balls (ciliegine)
  • 2 cups arugula, plus extra for garnish
  • 8 oz. smoked trout, sliced roasted chicken, poached shrimp or sliced avocado (optional)
  • salt and fresh ground pepper to taste

Cut the corn off the cob and place in a large mixing bowl. Add chopped tomatoes, fresh herbs, fresh citrus juice, olive oil and a pinch of salt and pepper. Let salad rest for about 10 minutes to let the flavors develop.

In the meantime, put salad plates in the freezer to chill.

When ready to serve: add cheese and arugula to the corn mixture and lightly combine. Place equal amounts on each chilled plate, top with a little more salt and pepper and add trout or chicken if using. Garnish with additional arugula and herbs if desired. Note: This salad can be made in advance if you add the cheese and arugula right before serving.





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