It’s so fun to see more and more produce popping up at our farmers’ market each week as summer nears. Last weekend we got some of the first (greenhouse grown) tomatoes and fresh asparagus – what a treat! And soon enough corn will be available as well, but in the meantime the cobs at the supermarket are starting to taste good again. So take advantage and throw together this simple corn salad for a light dinner (or lunch) side item!
Before you dive into the recipe I want to quickly tell you about some super neat people I met on my recent trip to NYC. My sponsor, Sub-Zero, put together a really inspiring initiative called #FreshFoodMatters where they profiled more than a dozen people from all different corners of the food industry. The stories are truly amazing (check them out here), and I was lucky enough to be included in the group that came together in person for an event in New York!
Among the group were Daphne Oz with The Chew – so excited to meet her! – and Katie Stagliano with Katie’s Krops. If you don’t know Katie’s story you will be floored. As a 9-year-old girl she was given a cabbage seedling as part of a school project that she nurtured into a 40-pound cabbage! She decided to use her cabbage to feed the hungry (275 people to be exact), and now as a 17-year-old girl her non-profit, Katie’s Krops, operates 100 youth-run gardens in 37 states that donate thousands of pounds of fresh produce annually to food pantries and soup kitchens. AND every time we use the hashtag #FreshFoodMatters on social media Sub-Zero will donate $5 to Katie’s mission …so get on it!
Here is how my story came together when Subzero visited us in our home…
- 5 large ears of corn, shucked
- 2 slices bacon, diced
- 4 green onions, white and green parts, diced
- 6 ounces fresh mushrooms, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon honey
- Salt and Pepper, to taste
- In a pot of boiling water cook the corn until tender, about 5 minutes. Let cool for a few minutes then carefully cut the corn off the cob and transfer to a medium mixing bowl.
- In a skillet over medium heat cook the bacon pieces while stirring until they begin to brown, about 2 or 3 minutes. Add in the green onions and mushrooms and cook while stirring occasionally until they begin to soften, another 2 or 3 minutes. Stir the mushroom mixture into the corn and set aside.
- In a small jar combine the olive oil, lemon juice and honey and shake vigorously to emulsify. Pour over corn salad and toss to combine. Season with salt and pepper. It can be served cold, but we prefer it warm.