Summertime cooking should be easy–and it should be fresh and crisp and delicious. This salad is all of those things. It’s also the reason why I always cook a few extra ears of corn on the cob. I actually pluck a few ears from the pot and place them out of site so my corn-loving husband doesn’t eat them all. He’s been known to consume a lot of corn on the cob!
This sunny salad is light, garden-fresh and people are always surprised when they find out how darn simple it is. I never measure a thing–it’s that kind of recipe. For the sake of recording it here, however, I did measure in order to provide guidelines for those who prefer them. But don’t hesitate to add more or less of anything according to taste. Truth be told, as the summer moves along and my basil plants grow, I tend to add increasingly more basil. I figure I can count that as a serving of leafy greens, right?
- 3 cups cooked corn, cut from cob (about 5 medium ears)
- 11/2 cups cucumber, peeled and seeded (about 1 large cucumber)
- 1/4 cup chives, chopped
- 1/2 cup basil, chopped
- 2 tablespoons mayonnaise
- Kosher salt and freshly ground pepper to taste
Place the corn in a mixing bowl.
Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
Add the remaining ingredients and toss lightly to incorporate. The small amount of mayo will mix with the milkiness of the fresh corn and create a light, flavorful dressing.
- This recipe can be made with any amount of leftover corn. Feel free to add more herbs to taste and/or eyeball the amount of mayo and other ingredients. You can’t mess this one up! At various times, I’ve also made this salad with halved grape tomatoes, chopped avocado, and/or cooked salmon stirred in. The options are many, but the simplicity of the original is truly divine.
For a light, protein-rich summer entrée, I sometimes prepare a version of this salad that includes cooked salmon—canned wild salmon makes a convenient and healthy option.