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!
But first, a quick video that shares our story (that we recently made with Subzero)!
Simple Corn Salad
- 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.