High as an elephant’s eye.


My Dad did his PhD thesis on corn. At night my Mom typed out page after page, over 100, on a typewriter. Corn expertise was highly regarded in our home. Dad taught us that all vegetables have sugars which, once harvested, convert to starch. This happens faster in some vegetables than others. Corn is one of the fastest.

As a kid, when corn was on the dinner menu, Dad and I would stop by Sapowsky’s on the way home and wait in their dirt driveway, outside the farm stand, for the next cartload of corn to come in from the fields. We would grab a dozen and head home, where Mom already had water boiling. As soon as we pulled into the driveway I would get out, shuck the corn, Mom would boil it for a couple of minutes and we would eat it, hot and fresh, usually without any butter or salt.

Today’s cultivars of corn have more stable sugars, but corn is still best picked during the cool hours of the morning, quickly refrigerated and eaten as soon as possible. These salads celebrate the light, sugary sweetness of raw corn and should be made with the freshest corn you can find.

 

Southwest and Herbed Goat Cheese Raw Corn Salads

This Southwest salad is just dying to be served over carnitas tacos! The Herbed Goat Cheese version is a perfect, light summer picnic salad. Serve it alongside herb and wine poached chicken and a perfect loaf of crusty country bread slathered in farm-fresh butter. Just a thought.

For Salad:

  • 2 ears fresh corn, husked
  • 1/2 red onion, diced

Slice the kernels from the corn, mix with the red onion and toss with one of the following dressings.

For Southwest dressing:

  • 1 clove garlic, minced
  • 2 tbs goat cheese
  • 1 tbs finely chopped basil
  • 1/2 lime, juiced – about 2-3 tbs
  • 1/4 tsp cumin
  • 1/3 cup Red Merken Chili oil*

*Red Merken is a spicy chili oil with nice depth. Substitute another chili oil or order online from Sapore.

 

Directions:

  • Mash garlic into a paste with coarse salt.
  • Stir together cheese, garlic paste, basil, lime juice and cumin.
  • Whisk in Red Merken Chili oil.
  • Lightly dress corn and onions.

For Herbed Goat Cheese dressing:

  • 1 clove garlic, minced
  • 2 tbs goat cheese
  • 1 tbs finely chopped tarragon
  • 1 tbs lemon juice
  • 1/4 cup Champagne Mimosa vinegar*
  • 1/2 cup Mission Olive oil*

*The Champagne Mimosa vinegar is light with a hint of fruit. Substitute any light white wine vinegar. Mission Olive oil is light and grassy. They can both be ordered online from Sapore.

Directions:

  • Slice kernels from the corn. Toss with onion in a medium bowl.
  • Mash garlic into a paste with coarse salt.
  • Stir together cheese, garlic paste, tarragon, lemon juice and Champagne Mimosa vinegar.
  • Whisk in Mission Olive oil.
  • Lightly dress corn and onions.

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  • A Table in the Sun

    This sounds fabulous. I love the combination of spicy chili oil, sweet corn, and salty goat cheese. I haven’t ever grown tarragon in my garden, so I really haven’t used this herb much, but I like that you added a touch of herby freshness.