Summer Recipes
SUMMER CORN SALAD Sam Hu | Ahead of Thyme | Total Time: 25 minutes Yield: 6-8 side salads | Diet: Vegetarian
Summer corn salad is loaded to the brim with grilled corn, sweet cherry tomatoes, ricotta salata cheese, and fresh basil for that signature summer taste. It’ s all tossed in a super simple vinaigrette that brings out all the flavors of the fresh ingredients. The best part? You can throw this all together in just 25 minutes, including prep! This is the side dish that your summer cookouts have been missing.
INGREDIENTS
• 4 ears of corn
• 2 tablespoons unsalted butter
• 3 scallions, thinly sliced
• ½ pint of cherry or grape tomatoes, halved
• ¼ cup of ricotta salata cheese, cubed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup fresh basil leaves, torn
INSTRUCTIONS Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put ½ tablespoon of butter on top of each, then roll and seal in the foil.
When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.
When corn is cool enough to touch, slice kernels off and place in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed. Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature.
OTHER TIPS How to cut corn off the cob: Lay the corn on the cob down and use a sharp knife to slice off a strip of kernels lengthwise. Repeat on all sides.
Make ahead instructions: If you need meals on the go, divide the salad into smaller portions in meal prep containers that you can easily take with you. Otherwise, store it in a large container.
How to store: Store this corn salad in an airtight container in the refrigerator for up to 3-4 days.
24 Community Life