Few ingredients inspire a love-hate relationship in me the way corn does. As a Nebraska-born girl, I feel a certain ingrained allegiance to corn- its sweetness, its bright, golden hue, its utilitarian cob, the accoutrements (corn-contoured butter dispensers, prongs, etc) and the way biting into an ear of corn makes summer just feel like summer. As a sustainability advocate, I resent the way corn came to dominate the landscape, reduce crop varieties, deplete soil minerals and become a secret, sugary ingredient in just about everything! In the spirit of summer and positive reinforcement though, this is an ode to my love of corn.
Roasting intensifies the corn’s innate sweetness. Paired with juicy grape tomatoes, spicy radishes, creamy avocados, hot peppers fresh from my honey’s fields, tangy feta and more, this salad captures the bold colors and fresh flavors of summer. It’s an easy salad to contribute to a summer bbq or cookout. In my case, it was part of my South American Inspired Picnic to celebrate my one year anniversary with the Urban Farmer. As a picnic food, pair this salad with plantain or corn chips for utensil-free eating.
This salad isn’t meant to be dogmatic. Start with the roasted corn, trust your palate and follow your cravings. You can easily make it vegan, and if you have leftovers, add them to an omelette at breakfast to enjoy corn at every meal possible. It is summer after all, and this is when corn deserves a chance to shine!