Monday, August 31, 2009

4, 3, 2, 1, 1/2 and 1/2

So we joined a CSA this summer, and overall it has been a good thing. Organic, fresh-picked, locally grown produce delivered to our back porch each Saturday.

But here's the thing: this is a good year for Ohio farmers. A very good year. So produce is growing well and we have had a plethora of goods from our CSA.

While I hate to look a gift horse in the mouth, I admit, I am not the best freezer, canner or preserver of food. This CSA experience has forced me to become good at freezing food for future use since, while my family likes corn, 10 ears of corn a week, every week, is a bit much. Don't even get me started on the green beans.

But back to corn and an amazing tidbit I learned through personal experience last summer. You can eat corn raw. You don't have to boil it, grill it or otherwise heat it up to make it amazingly tasty. That's why I love this salad. It the lazy mom's best friend...raw corn salad.

To help me remember how to make this tasty side, I call it the 4, 3, 2, 1, 1/2 and 1/2 salad. See if you can figure out why...

Corn Salad (aka, 4, 3, 2, 1, 1/2 and 1/2)

4 cups corn (either cut raw from the cob or regular frozen corn)
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1/2 teaspoon seasoned salt
1/2 large onion, minced

Remove the corn from the cob:

Mix with the remaining ingredients and voila, it transforms into:

I know what you are looks exactly the same. That is by design as my kids like their corn the plainer, the better. You can take this same recipe and add red onion, red pepper and herbs and make it look much more fancy. But plain or fancy, this corn salad is super tasty.

Serves 6.


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