Fresh Corn Salad — The Side That Matched the Season

Week 383. Year 8. Tommy is 41. Deep summer. The business thriving. Luc (17) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.

Made smoked chicken this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. C'est bon, cher.

When the heat index is pushing triple digits and the AC is working overtime, you don’t want to add anything heavy to a plate that’s already anchored by smoked chicken — you want something that cuts through it, something cool and bright that tastes like the season itself. That’s where this Fresh Corn Salad earns its place. It came together in fifteen minutes while the chicken was resting, and it brought just enough sweetness and crunch to round out a meal that was already saying everything it needed to say about summertime in Louisiana.

Fresh Corn Salad

Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 6

Ingredients

• 6 ears fresh corn, husked
• 1/2 red onion, finely diced
• 1 red bell pepper, seeded and diced
• 1/2 cup fresh basil leaves, torn or chiffonade
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. Cut the corn. Stand each ear upright on a cutting board and slice the kernels off the cob from top to bottom, rotating as you go. Collect the kernels in a large bowl.
2. Briefly cook (optional). For a slightly sweeter, more tender salad, blanch the corn kernels in boiling salted water for 2—3 minutes, then drain and rinse under cold water to stop cooking. Skip this step if you prefer the salad raw and extra crisp.
3. Combine the vegetables. Add the diced red onion and red bell pepper to the corn in the bowl.
4. Make the dressing. In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, salt, black pepper, and red pepper flakes if using.
5. Toss and finish. Pour the dressing over the corn mixture and toss well to coat. Fold in the fresh basil just before serving.
6. Rest and serve. Let the salad sit at room temperature for 5—10 minutes so the flavors come together. Serve alongside smoked chicken or any grilled main.

Nutrition (per serving)

Calories: 160 | Protein: 3g | Fat: 8g | Carbs: 22g | Fiber: 3g | Sodium: 320mg