Summer Corn Salad
Nothing says summer like sweet corn, so I wanted to make a quick and delicious salad that reflects that using Spice Tribe’s Sacred Valley Pink Peruvian Salt and Late Harvest Black Peppercorns. I love using their salt and pepper with pretty much every dish I cook and this dish was no exception. Keeping things simple is always key when it comes to making a good salad. It’s best to let the ingredients shine, especially when they’re in season.
This salad comes together pretty quickly and you can definitely grill the corn if you prefer. I live in an apartment, so I had to make do with what I’ve got on hand, and that’s a cast iron skillet. I also decided to keep the char at a minimum to avoid smoking out my space and setting off the fire alarm system, but feel free to get the corn as toasty and burnty as you like! The dressing is inspired by one of my favorites, an herby and aromatic green goddess vibe, which pairs really well with fresh produce and makes for a great marinade with leftovers. Let’s get going!
Serving Size: 4-6
- 1 cup cocktail tomatoes, quartered
- 4 ears fresh sweet corn, husks and silk removed
- Neutral cooking oil, as needed
- 1 small has avocado, cut into chunks
- 2 small leeks, cleaned and cut in half lengthwise
- 1/2 cup fresh basil leaves
- 1/3 cup fresh cilantro, leaves and stems
- Large pinch Spice Tribe Sacred Valley Pink Peruvian Salt
- Large pinch Spice Tribe Late Harvest Black Peppercorns, cracked
- 1 large lime, juiced
- 1/4 cup extra virgin olive oil
- In a medium bowl, toss together the cut tomatoes and a large pinch of salt. Set aside so they can get well-seasoned and release some of their liquid.
- Next, drizzle the corn with a little bit of oil and toast the corn in a preheated cast iron skillet over medium-high heat, turning as needed. Make some room in the pan for the leek halves as well, making sure to press them cut-side down so they car get a little char. Once you have both the corn and leeks toasted with a little bit of color, remove them from the pan and place in a large mixing bowl to set aside.
- When the corn is cool enough to handle, carefully cut it from the cob. I like doing this by just carefully cutting on one side to make it flat, and then turning it as I go, always making sure the flat part of the corn is on the cutting board while cutting. Save the cobs for soup or stock later! Place the cut corn in a large mixing bowl and using a slotted spoon, remove the tomatoes from their bowl, leaving their liquid to discard.
- To make the dressing, cut the leeks into small pieces and add them to a small food processor or blender with the basil leaves, cilantro, Spice Tribe Sacred Valley pink Peruvian salt, Spice Tribe Late Harvest black peppercorns, lime juice, and extra virgin olive oil. Pulse until you’ve got a pesto-like consistency. I had about 1/4 cup of leftover dressing that I plan on using for a marinade but feel free to add as much dressing as you like to your salad!
- Add a few spoonfuls of the dressing to the corn and tomatoes, gently tossing together. Fold in the avocado chunks, making sure not to smash them up too much. Taste and adjust the seasoning to your liking with a little extra pink Peruvian salt and cracked black pepper. Serve immediately and enjoy!