Friday, September 14, 2012

Summer Corn Salad

I haven't written in a while because, well, I had a baby! And while motherhood is truly incredible, it doesn't leave much time for blogging or cooking for that matter. My little guy is napping now, so I'll get right to the recipe with hopes that I can get the post done before he wakes up.

This is an excellent and super easy twist on a classic summer favorite - fresh, raw corn! Because over 90 percent of corn produced in the US is genetically modified (aka GMO), I highly recommend buying organic corn or talking with the farmers at your local market to ensure you are getting corn that is not made from genetically modified organisms, as the long-term health impact of consuming GMOs is unknown.

1 cup cherry tomatoes, halved
4 ears fresh corn on the cob (organic if you can get it), shucked
1/2 cup chopped green onion (scallions), green parts only
1 1/2 cups chopped orange bell pepper
3 tbsp cider vinegar
3 tbsp extra virgin olive oil
Salt and green pepper, to taste

In a large pot of boiling salted water, blanch the corn for 3 minutes . Drain and immerse it in ice water. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the green onions, bell pepper, cider vinegar, olive oil, salt, and pepper. Just before serving, stir in the cherry tomatoes. Serve cold or at room temperature. 

Servings: Makes about 4, 1 cup servings.

For more information on GMOs, visit the non-GMO project .