Here's a great recipe for corn salsa from the NYT. If you want the whole recipe (it includes grilled fish marinated in Indian spices), which is deelish, I'll post. The salsa is outstanding and good on veggies and chicken, too.
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
Salt and freshly ground black pepper
(Grind these all together)
4 tablespoons ghee or clarified butter NOTE: I JUST USED REGULAR UNSALTED BUTTER AND IT WORKED FINE)
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion (I also used a minced clove of garlic)
1 cup cooked fresh corn kernels (about 1 ear of corn) - I HAD REALLY GOOD CORN AND DIDN'T PRE-COOK IT - JUST ADDED KERNELS TO SALSA AND IT CAME OUT FINE)
1 tablespoon chopped fresh cilantro leaves.
Heat butter in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and then add cilantro and a couple tablespoons water to moisten it.
This corn salad was surprisingly light yet very vibrantly seasoned.
Blanch the corn (I used 5 ears) for a minute in some boiling water. After it cooled, I took the kernels off with a knife. To that I added some very finely minced red onion (only half of a small onion), two green peppers cut into a large dice, grape tomatoes that I cut in half and some minced basil. The dressing was red wine vinegar, garlic mashed into a paste with kosher salt, freshly ground black pepper and more minced basil. Streamed in some olive oil and whisked it all together.
I make corn and edamame salad a couple of times a summer...
- cut corn off ears and blanch in boiling water
- also blanch/cook the edamame (removed from pods or just buy the beans)
- combine the corn and edamame together with a bit of salt to cool.
- add dressing of choice. My two favorite versions are:
1. lime juice, a little light oil, cilantro
2. miso, rice wine vinegar, sesame oil
I made a corn salad a few weeks ago which I will definitely do again. Sorry, no real recipe, but basically it's grilled corn (about 4 ears), a pound of grilled poblanos, peeled, deseeded and sliced. I added an avocado, cut into chunks, and about 1/2 cup grape tomatoes, halved.
The dressing was lime juice from 1-2 limes (about 1/4 cup), fresh chiles (I like spicy food, so 2 habaneros, deseeded), 1/3 cup olive oil, and about 2 Tbs chopped cilantro. Adjust to taste. Mine was sharp and tangy from the lime, cilantro and chiles.