This time of year is all about fresh corn. Because, really, what’s better than fresh corn right off of the cob? I love the way corn grows, as well. How, almost suddenly, it’s taller than you… and kind of threatening in an 80′s horror movie kind of way.
Living in Manhattan, we don’t see a lot of corn growing, let alone those boundless impressive oceans of corn you see if you go a little into the country. But, we do have a metric-ton of farmers’ markets. And we all know that being seen at a farmers’ market can be seen as some as a badge of honor; getting there early and pretending that you don’t care as you peruse the weirdly-colored chards and kales.
I do try to stay away from all of that, to be completely honest. But, for fresh sweet corn? Uh-huh!
Aside from nibbling at corn-on-the-cob, this is one of my best uses for it. The divine sweetness really shows through and is heightened by the freshness of cilantro, the creaminess of the beans, and the earthy flavor of cumin and coriander.
I might need to mention that this creates minimal heat, too. Almost no cooking! I made this and photographed it on the one humid day this week and I can attest to the fact that quick-cooking the corn did not heat up my apartment (read: forced me to turn on the A/C (i.e. absurdly high electric bill.. again)). Perfect for summer!
Simple Corn + Bean Salad
I use good quality canned beans when I make this, usually two different types for color and for texture. But, should the spirit move you, by all means rehydrate and cook your own (I’ve included the ‘bean preparation tipcard’).Please keep in mind that you should never cook corn (or any bean) in salted water– it makes them tough!
- 5freshly husked ears of corna heavy pinch of sugar
- 2cansof beans, of two varieties (see note above), drained and rinsed
- 1sweet bell pepper, color of your preference (I chose orange), chopped into cubes
- 1small red onion, chopped or 2 spring onions, finely sliced
- 1generous handful of cilantro, choppedthe (fresh) juice of one lime
- salt, to taste
Bring a large pot of water to a rolling boil, add in the heavy pinch of sugar then carefully place in the corn.Once the water has returned to a steady boil, immediately drain the corn into a colander. Now, let it cool – at least enough to touch.Once the corn is cool enough to handle and you’re ready to assemble the salad, break each ear in half by bending them at the center. Now, go about removing the kernels by setting up a half of the ear standing up on a cutting board and running a knife downward along the tough center section, allowing the kernels to fall in lovely yellow sheets. Place the kernels in a large bowl and toss in the rest of the ingredients. Add ample salt to taste. Let sit for just a little bit and enjoy!