Stop me if I’m being corny.
Corn on the cob, hands down, is my favorite summer vegetable. And my favorite place to get it is from Denny’s corn wagon in North Huntingdon. Whether you get corn at the local farmer’s market, the wagons that pop up on the roadside, the grocery store, or you grow your own… it’s fun to experiment with this sweet fleeting summer treat.
You can boil it, broil it, grill it… heck, you can eat it raw right off the cob. I’m gonna share how I get “corny.”
My corn salad is a family favorite. I experiment with the add-ins, but the base is always the same… oven roasted ears of corn.
After you shuck the corn and remove as much of the silk strands as you can, it’s time to get started.
Spray a baking sheet and line the corn up in 2 rows of 6 ears. Lightly spray the face-up side of the ears with cooking spray, and then flip them over and spray the other side. Roast them in a 400o oven until the corn smells fragrant, and then flip them over for a few more minutes. You will see that some of the kernels get a little caramel colored… mmmm mmmm.
Let the ears cool in the pan while you chop your favorite “add-ins.” I like green onions, jarred roasted red pepper strips (chopped), jarred jalapeño rings (chopped), crumbled feta cheese, and lots and lots of fresh basil (while your plant is still going nuts), and/or cilantro.
Then take out your bundt pan. Wait… did she just say bundt pan????? That must be a typo… I don’t get it, Theresa. Let me explain… the hole in the middle of the bundt pan is the perfect sized well to stand the ears of corn up to remove the kernels, and the bowl portion of the pan catches all the kernels as you cut them off the cob… you’ll see. I would love to take credit for this idea, but I saw it years ago on the Food Network… I believe it was Bobby Flay, who in turn credited someone else. Point is, it’s an ingenious idea.
Once you remove all the kernels from the cobs, dump the corn into a large bowl and sprinkle generously with paprika. Top with the add-ins and toss.
For the dressing, whisk together 6 tbs. of olive oil, 2 tbs. of apple cider vinegar, 2 tbs. Agave, 1 tbs. dijon mustard, 1 tbs. jarred crushed garlic, 1 tsp. dried oregano, salt, and pepper.
Pour the dressing over the corn salad and toss again to distribute the dressing. Cover and refrigerate for a couple of hours to allow all of the flavors to meld together.
That’s it… picnic on a plate.
Side note: You can roast dozens of ears of corn, remove it from the cob, and store it in plastic bags in the freezer for months—that way you can enjoy summer corn salad year-round… or add it to your soups and stews.
Written by Theresa Poprocky