Ok, the time has come. I have no flight reservations coming up, no trips, no big school events, etc. And I couldn’t be more excited! I had a few weeks of travel that all culminated with my birthday weekend this past weekend (Happy Birthday to me!). I had an amazing birthday where I felt immensely loved and taken care of, which is the best way to spend your birthday. From a new (zoom) lens from my amazing parents and a family reunion at some old stomping grounds in Michigan to a surprise birthday dinner at Chez Panisse and homemade birthday cakes in Berkeley from my amazing friends… it truly was a treat and I feel very blessed!
But alas, time to get down to business around here, especially as summer produce is flooding our farmers markets and our gardens. When vegetables are grown organically and picked fresh and ripe, they are at their most nutritious. When farmed organically (without the use of pesticides, etc), the plants must rely on their natural defenses to stay alive. This means that they produce more protective compounds, which are then passed on to you when you eat it. Also, when they are at their ripest, it is when the plant is saying, “ok, i’m ready for my seeds to be spread, in return I will give you a nutrient packed treat!” So, I encourage you to take advantage of the produce that is out right now!
Which brings me to this salad. I was in Michigan, which for anyone who has visited there, has lots of corn… and a 100 degree day on the 5th of July was a perfect day for this corn salad that my mom has been waiting to try out. It is the perfect refreshing dish for a summer barbecue. We added some chickpeas to it to make it a filling main dish and served it at a little get together and it was enjoyed by all! I jazzed it up a bit with extra basil and some mint and it was incredibly palate pleasing and a great way to cool down on a hot day. Also, a big shout out to Elaine for providing the adorable star plate and the other props for this dish :-).
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ears fresh corn, kernels cut off
- 1 red onion, finely diced
- 1 cucumber, seeded and finely diced
- 1 bell pepper (I used orange), finely diced
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh mint, chopped
- 2 cups arugula
- Whisk together the vinegar, sugar, salt, and pepper, and set aside to allow the sugar to dissolve while preparing the rest of the salad.
- Toss together the fresh corn kernels with the fresh of the finely diced vegetables and dressing.
- At serving, gently fold in the arugula.
- Preferably with family and friends at a summer BBQ :-).