Summer Corn Salad
I was in a foul mood the other day. As in, I couldn’t stand my own company. I’m not sure what put me there. Come to think of it, I’m not sure what got me out. But it went on for a long time.
I know when I’m in an especially bad mood because my vice-like weakness for mental eyerolls takes holds. Oh, you’re having problems connecting to the same meeting 20 of us miraculously joined without issue? Eyeroll. This checkout line is closed? Eyeroll. You’re giving away a free puppy with every carwash? Eyeroll.
Bad moods are rare for me. I’m a pretty happy-go-lucky guy. As the song in West Side Story goes, I feel pretty and witty and gay. Most of the time.
But we Castelli’s tend to be quiet creatures. I like being with my husband because we’re best friends. That, or maybe after 28 years he’s just figured out how to navigate me. Spouses excluded, we like our own company best. Until we don’t. Like me the other day.
So what triggered such a downturn? Maybe it was just the general state of the world, or ugly partisan politics, or polar bears precariously balancing on shrinking icebergs? The 24/7 news cycle certainly doesn’t help.
Or maybe it’s just my age, and the fact that my tolerance for BS is going the way of my brain-to-mouth filter. Or in the case of these articles, brain-to-keyboard. My poor editor.
Regardless, I do know what can get me to a sun-shiny place of rainbows and fairy dust: cooking. The act of cooking always puts my mood back on its rails. Even the cleanup.
If our dog didn’t get us up at the crack of dawn, I’ve often thought I could be Meryl Streep’s character in the movie It’s Complicated, making a chocolate croissant in the wee hours after midnight. Just laughing and rolling dough. OK, her character was high. But still, that could be me.
This month I’m featuring a dish that brightens my mood just reading the recipe card—my Summer Corn Salad. It represents the height of the season and beach-bound days. And it features a local Delaware staple, corn straight from the fields!
Let’s get started, shall we?
STEPS
- Cut the kernels off 3 to 4 ears of corn. Toss in a large bowl with:
- 1 medium cucumber, diced
- 1 pint of grape tomatoes, cut in half
- 1 cup of chickpeas, rinsed and drained
- ½ cup crumbled feta cheese
- ¼ cup minced red onion
- 2 garlic cloves, smashed
- Zest of one lime; plus the juice of 2 limes
- 3 Tbls. extra virgin olive oil
- 2 to 3 Tbls. minced fresh cilantro
- Salt & pepper to taste
- Cover and refrigerate for a few hours to meld the flavors, stirring occasionally. Serve cold with a slotted spoon.
TIPS
• Yes, the corn is not cooked. Trust me, you’ll love it. It’s sweet and crispy, and a refreshing side to hot grilled dishes. Be sure to cut close to the cob, getting all the corn’s “milk.” You can even run the blunt edge of your knife up and down the cob to gather the creamy good stuff.
• I’ve seen similar salads where folks add a small amount of mayonnaise to give it an even creamier consistency. Have at it.
• This is an easy recipe to make your own in many ways. Swap black beans for the chickpeas. Add parsley instead of cilantro. Maybe even some avocado just before serving. Let me know how you make out! ▼
Ed and his husband Jerry split their time between homes near Harrisburg Pennsylvania and Bethany Beach. Ed builds websites to pay the bills but loves to cook, garden, hike, and dote on their dog Atticus. Recipe requests and feedback welcome: ed@seasalttable.com.