Author Notes: Five ingredients, three minutes of prep time, and bold, brilliant flavor. . . . my favorite kind of summer food! Be warned, however. Marjoram, though gentle in braises and soup, asserts itself when chopped raw, especially if you pick it from a plant that's been in full sun. (I've found that to be true for all members of the mint family.) So go easy on it, using just a bit at first. I like to let this stand for a while before eating, then check it not just for salt, but also to decide whether a bit more marjoram might be in order. Sometimes I add a touch of fresh parsley, too, if it’s handy. We spoon this on wraps made with fresh-off-the griddle roti, a few pieces of butter lettuce, and dukkah-dusted fried fish or leftover grilled chickn, and call that dinner when it's hot outside. P.S. We had corn on the cob the other day, and I made this salad using cooked corn. It works well that way, too! So enjoy!! ;o) - AntoniaJames
Food52 Review: This five ingredient fresh corn salad is bursting with the vibrant flavors of summer and couldn’t be easier to assemble. Each of the ingredients complement each other and the sweet corn without being pushy. I particularly liked how the earthy and slightly smoky fresh marjoram gently flavored each bite. The buttermilk, too, brought a lovely tangy creaminess to the party. We also tried this dish with cooked corn, which works, but we preferred the freshness and crunch of the raw kernels. This is a perfect make-ahead side dish for picnics, potlucks and summer dinners out on the patio. I plan to make this delicious salad all summer long. - cookinginvictoria
Makes 5-6 cups
- 4 ears of sweet corn
- Up to 1 tablespoons finely chopped fresh marjoram
- 3 tablespoons buttermilk (or more to taste)
- 2 tablespoons fruity olive oil
- Salt and freshly ground pepper, to taste
- Cut the corn off the cobs, without cooking it. (Or, use some extra ears that you cooked and cooled right away.)
- Toss with the fresh marjoram, buttermilk, and olive oil. Add a small pinch of salt. Toss again.
- Allow it to sit for about an hour, then taste again. Does it need more salt? Could it use more marjoram? Answer and proceed accordingly.
- Test for salt and correct, if necessary, then grind some good black pepper over it and toss once more, right before serving.
- Enjoy!! ;o)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Dish in the Raw