The other day I stopped by a local farmers market on my way home and saw these beautiful corn husks. I couldn’t help myself and bought a few without even knowing what I would make with them; I just couldn’t resist their beauty. They stayed in the fridge for a few days before I realized that they would make for a deliciously refreshing salad near a seafood dish. Yesterday, I whipped up some blackened salmon steaks and made this beautiful summer corn salad to accompany it and boy was it amazing. I am going back today to get more corn; let’s just say that! This would also be amazing as a side for a Bbq!
Total Time: Approx. 10 min
8 cherry tomatoes halved or quartered depending on size
1/2 a ripe avocado cut into cubes
2 large ears of fresh corn
1/4 cup of finely chopped red onion
1/4 cup of finely chopped cilantro
1/4 cup of salted peanuts (mine also had lime flavor)
2-3 tbsp of olive oil
1 tsp of pomegranate molasses
1/2 a fresh lemon’s juice
1 tbsp of za’atar
1 tbsp of sumac
Salt & pepper to taste
Microwave the corn for 1 minute while it’s still in its husk. This will make it easier to take off the kernels. Place the corn cob in the desired bowl for the salad standing up. Using a sharp knife cut alongside the corn cob and it should all land in the bowl which will avoid making you a mess! Repeat this step for the second corn ear.
Add the rest of the diced vegetables to the bowl. Top it off with all the dressing ingredients and gently stir all together. You do not want to smash these delicate vegetables so just gently fold making sure the dressing covers everything.