I can’t with this salad.
Pan-Roasted Tuscan Corn Salad with Sun-Dried Tomatoes. Sorry. It was worth repeating.
One of the first salads I made for Ciao Chow Bambina almost two summers ago was Ina Garten’s Fresh Corn Salad. It was a favorite then and it’s a favorite now. But I got to thinking, what can we do with a salad that’s already so pleasing…I mean, is it possible to improve upon perfection? And then it hit me. Garlic. Sun-Dried Tomatoes. Pepperoncini.
I guess the answer is, yes, it is possible.
Are you surprised? I didn’t think so.
This is what you’d call a recipe re-do. How fun is that?
I’ve taken all the fresh, tasty ingredients of the original recipe and enhanced them with a few Tuscan flavors and colors that take me right back to 2006 and our first trip to Italy.
Actually, it takes me back to the ride we took on the Eurostar from Rome to Florence, where we passed field upon field of sunflowers as high as the sky. My hunch is there were some poppies scattered about, too. It was a hot summer’s day, sun all ablaze, and the flowers of Tuscany seemed to only part ways for the train track to run through. It was all we could see for miles. Flowers the color of corn. Stunning.
So, I had the idea to prepare this salad for Memorial Day. The three kids will be home and I want to load ’em up with flavors they love. We’re heading to Philly this weekend as Nick’s team made it to the NCAA Finals for DII Lacrosse! Oh man! The girls are meeting us there and then traveling back home for the long weekend. Dom and I are busting to get there and be all together to cheer on our Dolphins! Go Phins!
I’ll keep you posted on that!
In the meantime, enjoy this salad.
Fresh kernels straight from the cob roasted in a little bath of garlic-y butter and olive oil. Once the corn is just tender, actually, I prefer to describe it as al dente, like we do our pasta…tender with a bite, you’ll mix it with diced red onion, chopped sun-dried tomato and pepperoncini and julienned basil. Top with a nice Italian vinaigrette, a little salt and pepper to taste, and you’ve got yourself summer in a bowl.
- 6 ears of corn, husks and silks removed
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 plump clove garlic, minced
- ¾ cup small-diced red onion
- ¾ cup chopped sun-dried tomato
- ½ cup chopped pepperoncini
- ½ cup julienned fresh sweet basil leaves
- ¼ cup red wine vinegar
- ½ cup olive oil
- salt and freshly ground pepper to taste
- When husks and silks are removed, cut the kernels off the cob, cutting close to the cob.
- In a large nonstick sauté pan over medium high heat, warm the butter and olive oil until butter is completely melted.
- Add the minced garlic and cook until it releases its aroma and just begins to brown, about 30 seconds.
- Add the corn and sauté, stirring occasionally, until golden and just tender, about 7 - 8 minutes.
- Transfer the corn to a bowl and let cool.
- Add the remaining ingredients - red onion, sun-dried tomato, pepperoncini, basil, vinegar, olive oil and salt and pepper.
- Toss until fully combined.
- Adjust the seasoning as you like.
- Serve at room temperature.
Wait! I’m not done…How ’bout I share a few more of my favorite summer salads just in case you missed them the first time around…
And check out these fabulous recipes from around the web…
Blueberry, Nectarine & Burrata Salad with Maple Balsamic Vinaigrette from Eats Well With Others
Lemon Garlic Orzo with Roasted Veggies from Vanilla And Bean
Mediterranean Style Rainbow Quinoa Salad from Cooking LSL
Spring Couscous Primavera from No Spoon Necessary
Okay…now I’m done!
Have a happy and safe Memorial Day, my friends!