I’m back in the swing of things after spending half of August in lovely Nantucket. I wanted to share a simple recipe before fall swoops us up and a pot of soup is on the stove, which isn’t far off!
My sister made this tasty corn salad when she came out to Nantucket to surprise me for a few days. On one of the evenings, she combined leftover grilled corn with fresh herbs and seasoned it with umeboshi vinegar. The simple ingredients taste delicious combined and make a great topping for plain cooked grains. Hope you can make a batch before the sweet corn finishes!
Herbed sweet corn salad
3 cobs sweet corn, steamed or grilled
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped mint, packed
2 tablespoons chopped basil
Couple sprigs of parsley, chopped
1 scallion, thinly sliced
Umeboshi vinegar to taste
Slice corn kernels off the cob and place in a bowl. Add all remaining ingredients and stir well.
Start with a teaspoon of umeboshi vinegar and add more to taste.
Print recipe here