We love corn. And we really love corn salad.
So, when my friend Daniella told me about a great corn salad recipe I had to make, I knew I would make it for Shabbat. The problem? She told me one recipe, and I made a completely different one! Oops, I guess that’s my lack-of-sleep-because-of-Richie brain. I’m glad I made that mistake, though, because everyone loved the corn salad recipe I made, and there were actually no leftovers.
I love the crunch of the sesame seeds and the soft avocado.
Making this for Shabbat? Prepare the corn and the dressing separately, and place both in the fridge. Mix the next day and you have a fast food salad to serve for lunch on Saturday! It’s great for company, since it can all be made ahead.
Asian Corn Salad, adapted from Chef at Home:
- 5 ears of corn, boiled for 5 minutes, and cooled
- 2 tablespoons sesame oil
- 6 tablespoons unseasoned rice vinegar
- 4 scallions, washed and chopped into tiny pieces (I used the white and light green parts, only)
- 4 tablespoons sesame seeds (toast them in a dry pan for even more flavor)
- 2 garlic cloves, crushed
- 2 avocados, diced
- Salt and freshly ground pepper, to taste.
1. Cur the kernels off the cob and place in a bowl.
2. Make the dressing: Mix the vinegar, scallions, sesame seeds, garlic, and oil in a bowl. Add salt and pepper.
3. Pour the dressing over the corn and mix well.
4. Add the avocados and stir to coat.
5. Season with salt and pepper, to taste.