By Tara Redfield
Corn and Summer have always gone together in my home. I remember so many evenings, sitting on our outside patio table, nibbling through at least two cobs of corn rolled in butter and sprinkled with salt and pepper. Aside from the skin getting stuck in my teeth, those corn nights always made me so happy. This Cilantro Corn Salad is a fresh way to enjoy the plentiful corn of Summer – without it getting stuck in your teeth! This is a perfect side dish that’s easy to bring to gatherings and will last for a few days when refrigerated.
Cilantro, Corn and Broccoli Salad
4 large ears of corn, shucked
Extra-virgin olive oil
Freshly ground pepper
1/2 small red onion, thinly sliced
1 red bell pepper, diced
1/2 head broccoli chopped
2 1/2 tablespoons fresh lemon juice
1 teaspoon honey
1 tablespoon rice vinegar
1 jalapeño, seeded and thinly sliced
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves
Brush the corn and broccoli with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
Meanwhile, in a small bowl, combine the onion, red bell pepper and lemon juice and let stand for 10 minutes. Stir in the honey, jalapeño and 2 tablespoons of oil and season with salt and pepper.
Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the parsley and cilantro and toss again. Chill in the refrigerator before serving.