In New England Open-House Cookbook, author Sarah Leah Chase presents a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on the Cape, or just wishes they had. The book reflects the bountiful ingredients and recipes of New England – including a wealth of shellfish soups and stews, a full chapter celebrating lobster, 26 perfect picnic dishes, and luscious desserts – served up in evocative prose, gorgeous full-color photographs and more than 300 delicious recipes. This recipe for fresh corn salad is perfect for summertime, when local corn is at its peak.
Corn Salad Recipe
This is the salad to make when local summer corn is at its tastiest and most abundant. The ingredients are few but of high quality to do justice to the sweet savor of the corn kernels. I like to serve the salad at alfresco lobster dinners as a counterbalance to the messy process of dissecting the lobsters at the table. It also pairs wonderfully with all manner of grilled fish. Serves 6 to 8.
• 1 tablespoon kosher salt
• 8 ears very fresh local corn, husked
• 3 tablespoons white wine or Champagne vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup minced fresh chives
• 1/2 cup minced fresh dill
• 1/3 cup toasted pine nuts
• 1-1/2 ounces (2/3 cup) freshly grated Parmigiano-Reggiano cheese
• Sea salt and freshly ground black pepper
1. Have a large bowl of ice water ready. Bring a large pot of water to a boil, add the salt, and cook the ears of corn until the kernels are crisp-tender, about 3 minutes. Drain the corn well and immediately immerse the ears in the ice water to stop the cooking and set the color. When the corn has cooled, cut the kernels from the cob, breaking any clumps of kernels apart with your fingers as you work.
2. Place the corn kernels in a large mixing bowl and add the vinegar and olive oil, tossing well to coat all the kernels. Stir in the chives, dill, pine nuts, and Parmesan cheese. Toss the salad again and season it with salt and pepper to taste. If desired, refrigerate the salad, covered, for a few hours before serving or serve it at room temperature right after making.
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Reprinted with permission from New England Open-House Cookbook by Sarah Leah Chase and published by Workman Publishing, 2015.