As we head in to Labor Day Weekend (another excuse to celebrate) and approach the final weeks of fresh corn season, I present to you a very cool corn salad. So put some well-being into your weekend. It’s simple to throw together but packs plenty of wow factor! I grabbed this and adapted it from the August/September issue of Garden and Gun. The recipe hails from April McGregor of Farmer’s Daughter Pickles and Preserves, right here in our own North Carolina, Hillsborough to be exact. Shop there or forever hold your peace. Peace…that’s a great idea!
So here’s what you need:
6 ears corn
1 cup halved cherry tomatoes
1 small cucumber, seeds removed, and diced
1/4 cup diced jarred roasted red peppers
2 Tbs liquid from red pepper jar
1/4 cup diced Vidalia onion
2 Tbs olive oil
2 Tbs mayonnaise
1/2 t kosher or Himalayan salt
1/2 t fresh black pepper
1/4 cup Julianne fresh basil
And here’s what you do:
Bring large pot of water to boil.
Season pot with salt.
Add corn and blanch 2 minutes.
Remove cobs from hot water and place on paper towel 15 minutes to cool.
Remove kernels from cobs.
Combine all remaining ingredients except basil, and mix well.
Add corn kernels and stir to combine.
Chill at least an hour.
Place salad on serving platter.
Sprinkle basil on top of salad.
The very best thing on earth after the corn season is over is fresh Silver Queen sweet corn during the winter. So I’m going to teach you the easy peasy way to stock your freezer. I use it all fall and winter in soups, stews, and as a side starch for dinner. I froze 2 bushels this past weekend, which made 30 quart bags. So to break it down for the less ambitious, 42 ears of corn will make 8 quart sized bags, just half filled, so that they lay flat to freeze. Yummy…So, step by step, here you go.
Bring large pot of water to boil. Drop ears of corn in. Blanch 2 1/2 minutes.
Using tongs, transfer cooked ears of corn to ice bath for 3 minutes to stop cooking process and cool corn. (Make an ice bath by filling sink partially with cold water, and adding ice.)
Remove ears of corn from ice bath and place on kitchen towels to dry for 10 minutes.
Remove kernels from cob. I find this easiest to stand an ear on the raised part of a bundt pan, letting the kernels collect in the pan.
I use quart size freezer bags to freeze. I fill each bag about half way, so that I can then press all air out of bags and lay them flat to freeze.
PostScript…you have about 3 weeks left here in ENC to secure your Silver Queen corn and get it frozen! Post to the PostScript…It took me one hour to process 42 ears of corn and get it in the freezer. I used 2 pots of boiling water and each held 8 ears of corn at a time.