This is essentially Mom’s salad with the addition of cilantro, which we didn’t use back then.
The flavor of this salad relies heavily on the sweetness of the corn, so wait until sweet corn is in season to make it.
Serves 4:
Ingredients:

3 beefsteak tomatoes, diced
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh cilantro leaves
1 small red onion, halved and thinly sliced
1/3 cup chopped scallion greens
1/4 cup balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 to 2 anchovy fillets, minced
4 cups fresh corn kernels
1 tablespoon Dijon mustard
Instructions:

• Place the tomatoes, basil, cilantro, onion, scallion greens, vinegar, salt, and pepper in a large salad bowl.

• Place a large skillet over medium-high heat and when it is hot, add the oil. Add the garlic and anchovies and cook until they are lightly toasted, about 2 minutes. Add the corn kernels and mustard and cook for 2 minutes, stirring constantly. Add to the tomato salad, toss, and serve immediately.

ToddEnglish.com

six servings

Although a relative newcomer to the Far East, corn has become a popular vegetable in Asia. Try this fresh-tasting salad which is delicious with freshly-picked sweet corn as well as frozen corn on the cob. The dish is a light, but filling meal and it is especially nice during the warmer weather.

8 ears sweet corn, husked or about 5 ½  cups

4 roasted bell peppers, (from the jar) drained on paper towels

1 pound medium-size cooked shrimp, peeled, deveined and buterflied along the back

3 ½  tablespoons minced scallion greens

Sesame-Cilantro Vinaigrette:

¼ cup low sodium soy sauce

¼ cup clear rice vinegar

1 ½ tablespoons toasted sesame oil

1 tablespoon virgin olive oil

Juice of ½ lemon ( 2 ½ to 3 tablespoons

3 tablespoons chopped cilantro leaves or scallion greens

1/4 teaspoon freshly ground black pepper (optional)

2 cups shredded Boston or Romaine lettuce

1. Cook the corn in a large pot of boiling water, about 3 to 4 minutes, or steam over high heat for 5 minutes, until cooked. Drain the corn, if necessary, and cool under cold, running water. Using a sharp knife, cut off the kernels. (There should be about 5 ½ cups.)

2. Cut the red peppers to small dice about 1/4-inch square. (There should be about 1 ½ cups.)

3. Place the corn, bell peppers, shrimp, and scallions in a serving bowl. Add the ingredients of the Sesame-Cilantro dressing and toss lightly with a spoon until the ingredients are evenly mixed and coated with the sauce.

4. Arrange the shredded lettuce on a serving plate or in a shallow bowl and spoon the corn salad on top. Serve at room temperature or chilled.

© Copyright Nina Simonds 2009.