This salad is colorful and flavorful; the aromatics, citrus, herbs, spices all meld together. Although it might seem strange to serve raw corn salad with mussels, the fresh kernels are sweet and clean tasting against the rich mussel broth. Perhaps best of all, it’s a crowd pleasing vegetable side dish that can be made without ever turning on the oven in warm weather. This summer salad is great in tis classic role along side a grilled chicken or steak too.
5 large ears of corn, shucked
4 ½ tablespoons coarsely chopped roasted red pepper
1 small red bell pepper, halved, seeded, and coarsely chopped
3 tablespoons minced red onion
4 ½ tablespoons minced fresh cilantro
1 medium jalapeno chile, seeds and white ribs removed, minced
Juice of 3 or 4 limes
3 tablespoons olive oil
Sea salt and freshly ground black pepper
1. Remove the corn kernels from the cobs; working with one at a time, hold an ear of the corn upright in a large shallow bowl. Using a sharp chef’s knife, cut down along the ear, following the contours and being sure to keep the edge of the blade pressed against the cob to extract all of the sweet juices.
2. Add the roasted red pepper, fresh red pepper, onion, cilantro, and about half of the jalapeno to the bowl with the corn and stir well to combine. Add the juice of 3 limes, and salt and pepper to taste. Taste and add more lime juice if the mixture seems to need extra tang or more jalapeno if you want more heat. Serve immediately, or cover and refrigerate for up to a week. Bring to room temperature before serving.
Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)