Sweet corn is in season and we have been seeing roadside stands pop up all over the place.  So yummy and so nostalgically summer.  I hope you are supporting your local farmers and picking a few ears.  I stopped by the local Huntley Farmer’s Market and picked up my ingredients from Johnson MicroFarm, Trogg’s Hollow and Providence Farm. I do love the traditional corn on the cob, but here is a recipe with a few more ingredients to brighten your dinner table.  Enjoy!

Recipe for Sweet Corn Salad

4 ears of sweet corn, cooked

1 medium tomato

1/4 c diced zucchini

handful microgreens

1T extra virgin olive oil

2t white wine vinegar

1/2t salt

pinch of pepper

1/2t garlic powder

 

 

Cut corn off the cobs.  Diced tomato and add to corn.  Mix in diced zucchini.  Set aside.  Combine oil, vinegar, salt, pepper and garlic powder.  Pour over corn mixture.  Add microgreens and basil on top and lightly toss.  Delicious!

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