Tuesday, June 10, 2014

Recipe: Debbie's Raw Corn Salad

I don't create that many of my own recipes and have no desire to. But sometimes I modify recipes and those become my preferred versions. And sometimes I throw together ingredients in a particularly memorable fashion so I can recreate it. These are "my" recipes and this is one of them.

The ingredients are suggestions. Replace with or add whatever looks good at the market or that you prefer. That's the beauty of a salad like this.

Everything except the corn needs to be fresh. For the corn, you can thaw out a bag of frozen corn. But I would not use canned tomatoes. Cherry tomatoes are generally good year-round, you can just slice them in  half. No need to seed or dice when they start out so small. But this really is best in the summer when everything is at its peak.

4 ears of corn, kernels cut from the ears
1 enormous shallot, thinly sliced into half moons and then roughly chopped
1ish pound of ripe tomatoes, seeded and diced
1-2 large cloves of garlic, pressed through a garlic press
Large bunch of cilantro, roughly chopped, stems and all
8oz crumbled feta cheese
Several tablespoons of olive oil
Juice of 1-2 limes
Salt to taste

As you prepare each ingredient, dump into a large mixing bowl.

Stir all of the ingredients together.

Add enough olive oil to thoroughly coat everything and then squeeze the limes directly into the salad, stirring to combine and tasting after you add the first lime to see if you need more. It should have a definite and lively lime flavor.

Finally, add the salt, tasting as you add to make sure you have the right amount.

And that's it!

I generally eat this with a spoon as a main course, but it would be great as a side dish. Or as a topping for grilled chicken or fish.