Sunday, July 31, 2011

Sweet Corn Salad

I've finally slowed down on buying corn.  When it first appears
at farmstands in the beginning of July, I can't get enough of it.
Now, once a week will do, and leftover ears are usually cut down
and mixed with diced Kirby cucumbers, tomatoes, scallions,
cilantro, a can of beans (any kind will do - these happen to be pintos),
olive oil, red wine vinegar, salt and pepper, and cumin.  Not too
much cumin, but just enough to notice.  For an hour before dinner,
continue folding the salad every ten minutes or so to keep the
ingredients coated.  Cool, crisp, and refreshing.  When you're 
done eating, you'll be going back to the bowl with your fork for
just one more flavor-bursting bite after another.  Until someone 
tells you to cut that shit out. 

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