Fresh Summer Sweet Corn and Basil Salad: Enjoy the Flavorful Feast
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Ingredients
4 ears of fresh, home-grown sweet corn
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh basil leaves, torn
1/4 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
Instructions
1. Prepare the Sweet Corn: Husk the fresh sweet corn and remove the silk.
2. Bring a large pot of salted water to a boil. Add the corn and cook for 3-5 minutes until tender but still crisp. Once done, remove the corn from the pot and let it cool for a few minutes. Then, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
3. Assemble the Salad: To the bowl of sweet corn, add the cherry tomatoes, finely chopped red onion, and torn fresh basil leaves.
4. Add the Feta: Gently fold in the crumbled feta cheese into the salad for a creamy, tangy touch.
5. Prepare the Dressing: In a small mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and honey until well combined. Season with salt and pepper to taste.
6. Drizzle the Dressing: Pour the dressing over the salad and toss everything together until all the ingredients are evenly coated.
7. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. When ready to serve, give it a quick toss and garnish with some additional fresh basil leaves for a vibrant touch.
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Harvest Blossoms
1. Pluck Them
This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.
2. Choose a Cooking Method
RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad.
FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.
STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.
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Enjoy the Flavorful Feast:
Serve the Fresh Summer Sweet Corn and Basil Salad as a delightful side dish at your next gathering or as a light and refreshing meal on its own. Savor the taste of home-grown sweet corn and aromatic basil in every mouthful, celebrating the essence of summer's bountiful harvest.
This salad showcases fresh sweet corn's natural sweetness, basil's aroma, and the burst of flavors from cherry tomatoes and feta. It's the perfect dish to enjoy the abundance of your home garden and impress your guests with its vibrant colors and delightful taste. Bon appétit!
