I can’t say when Katy’s corn was knee-high, but it is certainly abundant right now. My kind neighbor called a couple of days ago to ask if I’d like some, and I couldn’t dash over fast enough to pick a few ears.
Corn takes exceptionally well to being pickled because it retains its satisfying crispness. Too, its natural sweetness balances the tart nature of a quick-pickle brine.
With Labor Day weekend fast coming at us, this is perfect for a picnic because nothing about it is especially heat-sensitive. Make a lot. People tend to come back for seconds. —boulangere
What You'll Need
For the Quick Pickle and Salad
Small dried chile - japones or chile de arbol
Ears of corn stripped from the cob, about 2 cups
Red bell pepper
Green bell pepper
1 tablespoon or 2
Fresh lime wedges
For the Dressing
Avocado or grapeseed oil
Juice of 1 lime
Sea or kosher salt
Make the quick pickling solution. Bring to a boil in a stainless steel saucepan the vinegar, water, salt, sugar, and dried chile. Pour it over the corn kernels, cover with a clean towel, and let sit for 1 hour at room temperature.
While the corn is pickling, dice the red, green, and poblano peppers into 1/4” cubes. You want them to be approximately the same size as the corn kernels. Dice the red onion similarly. Add everything to a salad bowl and toss them to blend.
Make the dressing. Dipping some of the pickling solution out of the bowl of corn, measure all of the dressing ingredients into a blender and purée until smooth and homogenous. Taste and adjust any seasonings as needed. Remember, the corn is going to sweeten the deal.
When corn’s hour is up, drain it through a colander and add to your salad bowl along with the other vegetables. Pour in the dressing, toss well, cover, and refrigerate for 1 hour for the flavors to blend.
To serve, first stop and admire the colors you’ve presented. Scatter chopped cilantro over the top and offer a bowl of fresh lime wedges. It’s been a beautiful summer.