Summertime Sweet Corn Salad: Recipe

This year's growing season has provided a bounty of wonderful foods- one of this seasons' discoveries is my new affinity for sweet corn. I used to not bother with corn... why would anyone want to bother with this awkwardly large vegetable that you have to either boil or grill to enjoy? I don't have time for that kind of thing! Not to mention, that annoying husk that you have to peel away and those little strings that get caught in your teeth... I thought corn was a tedious food that didn't deserve my attention. Sure, I would enjoy the occasional corn-on-the-cob at a social gathering, but other than that, I gave corn the cold shoulder. Forgive me corn, I was wrong! I visited a small farm stand out in Osseo, where the young woman working behind the stand told me that I had to try their sweet corn. She boasted that it was the best in Minneapolis. I asked, "Don't you have to cook corn to eat it?" She told me to bite right in, and offered me an ear. Wow... crunchy, sweet, a flavor bursting of summertime freshness and warmth. I LOVED it. Now, I've been putting sweet corn in everything (cold and fresh off the cob).


(chop and mix the following for a light summer meal)

2 ears of sweet corn, shaved right off the cob

1-3 radishes chopped

1 handful of cherry tomatoes cut in half or 1 large tomatoe diced

2 green onions diced

6 tbs fresh dill diced

2-3 pinches of kosher salt & pepper to taste

1 squeeze of fresh lemon juice for acidity, about 1-2 tbs OR apple cider vinegar

a drizzle of olive oil


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