When it's hot and I don't feel like cooking and certainly don't feel like eating yet another green salad, I throw together a quick and easy corn salad that makes for a welcome change. The great thing about this salad is that its versatile. Most of the ingredients are readily available in the fridge during the summer months and you can make it with either fresh or leftover cooked corn, depending on what you have on hand (or what you prefer). Just make sure if you use cooked corn that it's chilled or at least room temperature. Also, you can serve it alone, or mixed with baby arugula or mesclun, depending on your mood.
Balsamic Corn Salad
3 ears of corn (raw or cooked)
1/4 cup red onion, finely chopped
1/4 cup parsley, chopped
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Using a sharp knife, remove corn kernels from the cob. Transfer to a large bowl and use fingers to break up any large pieces. Combine corn with red onion, parsley, oil and vinegar. Add salt and pepper to taste. Serve immediately.
Depending on the size of the ears and your personal tastes, you may need to adjust the amounts of the ingredients. When I make it, it's more of a "toss a little of this, a little of that" type of measurement, so the amounts listed above are something of an approximation.
The salad should be coated but not drowning in oil and vinegar, so err on the side of caution when adding liquid. Also, the longer the salad sits before serving, the more natural juices seep from the corn.
I like this salad much better chilled, rather than room temperature.