I'm in Illinois this week, so obviously I have to do a post about corn, right? I know, I know, I am just feeding into that midwestern stereotype. But what can I say, I am from the midwest, and I do appreciate a good ear of corn.
Now obviously straight off the cob is the most fun way to eat your corn. This colorful corn salad recipe, however, is a serious contender for second place. Plus, it comes in handy when you don't know what to do with all that corn you just bought (how can you pass up 6 ears for a dollar?!)
It's great as a side dish (goes nicely with the avocado pasta salad) or as a fun filling for taco night!
2-3 ears corn, cooked
15 medium black olives, halved
1 tbs olive oil
2 stalk green onion, chopped
15 grape tomatoes, halved
handful cilantro, finally chopped.
juice of 1/4 lime
1. Remove corn from cob.
2. Throw all the ingredients in a bowl, and give them a toss to combine. Easy peasy, right?
If you have time, make it a few hours in advance; the corn salad gets better as it sits in the herbs and lime juice.
*bonus idea: add some chopped avocado!
photography by Meredith McClarty