Corn Salsa Salad

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RECIPE CREATED IN PARTNERSHIP WITH feather & hill farm x their csa program


Holding on to summer.. like someone told me there would be snow this week.

Listen, I’m Canadian, I like snow as much as the next gal and I’m all for aligning with the seasons & rooting down into them but I am NOT ready for snow right now. I went to the garden this morning and let me tell you there is plenty to be done there before snow hits.

So this recipe is my way of holding on to summer like it’s no body’s business. I want it to stay, just a little while longer so that I have a chance to enjoy the fruits of my labors a smidgen more before it all gets covered up in a tidy white blanket of snow.

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Corn Salsa Salad

I’ve made this salad in the past with some cilantro, and while I ABSOLUTELY love it, I know that not everyone does. So this time I made it with some slightly less polarizing herbs — parsley, chive & chive blossom. It’s perfect. Bright. Herbaceous & balanced.

There is something about the taste of freshly picked corn that takes the entire dish to the next level. There is a certain sweetness that you can only find in seasonal corn & the closer you eat to when it was picked the better. Corn can be a fickle thing.

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THE RECIPE


CANADIAN INGREDIENTS:

Carrot: Feather & Hill Farm
Salt : The Northern Table

Ingredients

PER PERSON

2 ears of corn
2 roma tomatoes
2-3 sprigs of parsley
5-6 chives
1-2 chive blossoms*
1/2 jalapeno - seeded**
1 lime, juiced
Olive oil & salt to taste

*Optional — the chive blossoms add a little more oniony kick to the salad but they can be omitted if you can’t find them

**Optional — jalapeno adds a little kick, but this salad is also delicious without it




 

Directions

Prep 15 mins + Wait 30 mins + Bake 20-25 mins

  1. Cut your tomato into a salad bowl, sprinkle with salt — this will help release some of the water

  2. Bring a large pot of water to the boil & place shucked ears of corn in the water for 10 minutes

  3. Remove corn from water and rinse under cold water to quickly cool it down, then using a knife or fork remove the nibs and add them to the tomato

  4. Drain the water at the bottom of the bowl by tipping it slightly over the sink then chop your herbs & jalapeno

  5. Drizzle in lime juice, salt, olive oil & then mix well

  6. Taste and adjust salt as needed. Enjoy!