Let’s talk about corn. And we don’t mean boxed muffin mixes or the oily hardened batter that separates basic hot dogs from “corn” dogs. We’re talking fresh-off-the-cob kernels of golden summer corn — or “maize,” as it’s known in its native Mexico. After decades of commercialized farming, we’ve come to think of this ubiquitous crop as the bane of our healthy-eating efforts, reduced to greasy convenience foods and high-fructose corn syrup — the insidious sweetening agent hidden in many shelf-stable products. It’s safe to say the crop’s image is in a state of crisis. We’ve forgotten that, in its purest incarnation, this ancient grain was destined for greatness. Take these seven corn salads, for example, each one paired with more peak-season produce, such as juicy tomatoes, sweet bell peppers and fresh basil. This is exactly the kind of corn renaissance we’ve been waiting for.
Fresh Corn Salad
It doesn’t get any fresher than Ina Garten’s crunchy corn salad. Submerging the quick-boiled cobs in an ice bath may seem like a tedious extra step, but we swear by it. Not only does it stop the cooking right away, but it also preserves the beautiful yellow color for your salad.