This beautiful, crisp summer salad is easy to make in minutes with Bruce Tretter’s step-by-step, fully illustrated directions.
All right! We’re right in the heart of fresh corn season. This very easy to make salad is great way to combine the sweet crunch of either freshly cooked or leftover corn (see last week’s post for directions on Microwave Corn on the Cob) with the snap of bell pepper and zest of onion, garlic, fresh cilantro and splash of vinegar.
Preparation Time: 5-7 minutes
2-3 Ears of Cooked Corn
1/2 Bell Pepper (yellow, orange and red peppers are sweeter than green bell peppers)
2-3 Garlic Cloves
Handful of Fresh Cilantro
Balsamic (or any) Vinegar
Hot Sauce (optional)
Large Sharp (Chef’s) Knife
Small Sharp (Paring) Knife
Bowl (big enough to contain all the ingredients)
1. Rinse and shake dry the bell pepper and a handful of fresh cilantro.
2. Put 2-3 garlic cloves on a cutting board. Cover them with the flat side of a wide bladed (chef’s) knife. Press on the top flat side of the knife with the heel of your hand until you hear and feel the garlic skins pop open.
Peel the garlic skin.
Hold the garlic cloves securely to the cutting board with curled fingers, and let the wide, flat side of the knife blade touch and glide along your curled knuckles as you cut the garlic into thin slices about 1/8 inch (3 mm) wide.
Finish by chopping the garlic slices into smaller pieces about as shown.
Cut off the tough root and stem ends (top left photo), and peel off the onion skin (bottom right photo).
Hold the onion quarter securely to the cutting board with curled fingers and make cross section slices about 1/4 inch (6-7 mm) wide, making sure not to cut through the back of the onion, as shown, to help keep the onion intact during slicing and chopping.
Finish by chopping the onion slices in cross section into pieces also about 1/4 inch (6-7 mm) wide.
4. Cut a bell pepper in half lengthwise right around the stem.
Remove the seeds.
Cut the pepper half into lengthwise slices about 1/2 inch (12.5 mm) wide.
Chop the slices in cross section into pieces also about 1/2 inch (12.5 mm) wide.
5. Take hold of the tough, thicker stem pieces from a handful of cilantro with your fingers and twist off the stems.
Bunch the cilantro in your hand.
Hold the bunched cilantro to the cutting board with curled fingers and cut it into pieces 1/4 – 1/2 inch (7 – 12.5 mm) wide.
Finish by chopping through the cilantro until it looks about like this.
6. Put all the chopped ingredients in a bowl, and cut the corn off the cob right into the same bowl by cutting downward from the middle of the corn ear (top left photo) and then turning the ear over to cut downward through the other half (bottom right photo).
7. Add about this much salt (about 1/2 teaspoon),…
…a shot (or about 1 tablespoon) of balsamic (or any) vinegar,…
…a shot (or about 1 1/2 tablespoons) of olive oil, and…
…an optional dash of hot sauce to taste.
8. Finish by stirring the corn salad with a big spoon until…
…all the ingredients are well mixed like this.
All images courtesy of the author