Five ingredients, three minutes of prep time, and bold, brilliant flavor. . . . my favorite kind of summer food! Use whatever fresh herbs you like here. Dill's tartness works well with the intense sweetness of fresh raw corn, though I also like marjoram, thyme and parsley here. NB however that marjoram can be tricky. Though gentle in braises and soup, it asserts itself when raw, especially if you pick it from a plant that's been in full sun. So go easy on it, using just a bit at first. I recommend letting this stand for a while before eating. We use this as a condiment, spooning it on wraps made with fresh-off-the griddle roti, a few pieces of butter lettuce, and dukkah-dusted fried fish or grilled chicken. Incidentally, this recipe also works well with lightly cooked corn, if you happen to have some on hand. So enjoy!! ;o) —AntoniaJames
Test Kitchen Notes
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
ears of sweet corn
2 or 3 teaspoons of finely chopped herbs -- dill, marjoram, thyme, parsley, whatever you like
Cut the corn off the cobs, without cooking it. (Or, use some extra ears that you cooked and cooled right away.)
Whisk together the buttermilk and oil. Toss the corn with the dressing and then sprinkle on and toss with the herbs. Add a small pinch of salt. Toss again.
Allow it to sit for about an hour, if possible, then taste again. Does it need more salt? Could it use more herbs? Answer and proceed accordingly.
Grind some good black pepper over it and toss once more, right before serving. (I always put a few allspice berries in my pepper grinder. I read it about years ago, in an early book by Edward Behr. It's a great idea, especially for a dish like this, where every flavor will be noticed.)
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)