Corn Salad brings me back to another story from my youth. My sister and I spent our summer’s growing up at our grandparents home on “the lake.” “The lake” to us will always be Lake Gaston, North Carolina. Both of my grandparents grew up on farms in rural North Carolina and every summer they planted an acre garden. My sister and I were very involved in helping tend the garden and I gained a true love and appreciation for home-grown food. I can not wait to live in a house that has enough land to plant a garden again.
An acre garden produces a tremendous amount of vegetables! My grandmother (Ma-ma) is a true expert at freezing and canning. Our family always has a full chest freezer stocked with corn, peas, butter beans, and tomatoes.
My grandfather (Pa-pa) adores Silver Queen corn. What he doesn’t adore is corn silk. When the corn was ready to be picked, Pa-pa would bring a load (hundreds of ears) down to the house and my sister and I had the job of cleaning the corn. He would set up 3 buckets full of fresh water and armed us with vegetable brushes. The husked corn would go through at least three rinse and scrubs until every silk was removed from the tightly grown beautiful corn kernels. I find them beautiful now but dreaded the job as a child. After the corn was cleaned Pa-pa would take his very sharp knife and swiftly cut the kernels off the cobs and Ma-ma would blanch the corn and fill Ziploc bags for freezing.
This corn salad recipe is a favorite of my Mother’s and we can’t get enough of it in the summer time. It only gets better after a few days.
- 4 cobs of corn
- 1 large beefsteak tomato, ¼ inch cubed
- 4 tablespoons finely diced red onion
- 2 tablespoons chopped basil leaves
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- Bring a large pot of well salted water to a boil. Add the husked and cleaned corn and cook for 10 minutes.
- Remove corn from boiling water and allow to cool until you can handle it. Cut the corn kernels off of the cobs.
- In a medium bowl stir together, corn kernels, tomato, basil, olive oil, salt and pepper. Taste and adjust salt and pepper to your liking.