Summer Corn Salad with Pickled Onion

We are lucky to have farm-fresh, local corn available in our area. But, if like me, you have eaten more than your fair share of corn-on-the-cob by the end of the summer, you may start looking for new ways to enjoy that special sweetness.

This summer salad is a keeper. The addition of tangy, quick-pickled onions really complements the sweetness of the fresh vegetables. (Mom's Kitchen Handbook, an on-line recipe site, inspired that addition.)

I like it when food can multi-task, as this salad can, which is great because this recipe makes a generous bowlful.  Feel like a light lunch?? Then mound some on top of mixed baby greens, or slices of a just picked tomato, or dip in with some tortilla or pita chips…or even just a spoon.

Have leftover grilled chicken? Grilled salmon? Grilled tofu? Throw some in and make it a meal.

Need to clean out that veggie drawer? Pull out the cutting board and your chef’s knife and get chopping! Celery, carrots, peppers, tomatoes, greens, beans – whatever you like would go nicely with the basic recipe below. You may need to adjust the oil, salt and lime juice, so taste it as you go along.

It makes a great addition to a potluck, picnic or BBQ, but it is equally lovely, sitting in your fridge, patiently waiting for you to dig in at your leisure! This salad is refreshing, bright, colorful and tastes like summer.  

It is beautiful, it smells terrific, and it tastes heavenly. So what are you waiting for??

Summer Corn Salad with Pickled Onion

6 ears of corn

2/3 cup raw cider vinegar

2 Tablespoons raw sugar

3 teaspoons kosher salt, divided

1 red onion, quartered and thinly sliced

2 cans black beans, rinsed and drained

1 bunch fresh cilantro, rinsed and chopped

4 teaspoons good quality olive oil

(Any additional veggies that you would like to add, chopped into small pieces)

3 ripe avocados

Lime juice from 2 limes

Cook corn until tender, set aside to cool.

Mix vinegar, sugar and 2 teaspoons salt in a bowl, stirring to dissolve. Add onions and submerge completely, letting sit at least 20 minutes, but longer is better.

Cut kernels off of corn with a sharp/serrated knife into a large bowl. 

Remove onions from pickling liquid with a slotted spoon, and then add to corn.  Add 1/4 cup of pickling liquid to corn, discarding the rest.

Add black beans, remaining salt, cilantro, and oil. Mix well. (This is when you would add in any additional veggies that you would like, adjusting the seasoning to taste.) Can be made ahead of time to this point, and kept covered in refrigerator.

Cut avocados into small cubes, toss well with lime juice and fold into corn gently.

Serve cold or at room temperature.