Wednesday, August 24, 2011

Captain 11

When I opened up my food photo file and saw this Fresh Corn and Radish Salad photo waiting to join the blog, all I could think about was Captain 11 demanding that every kid that claimed residency in Iowa sing the Iowa Corn Song. Of course, nobody really knew it, but he would coax the chorus out of the reluctant stars of his after-school television program.

We're from I-O-way, I-O-way. State of all the land
Joy on ev-'ry hand. We're from I-O-way, I-O-way.
That's where the tall corn grows

I am not from I-O-way, and I (unfortunately) was never a member of the studio audience for Captain 11. (Although, I wanted to visit that set really badly when I was a kid.) However, it *is* that time of year when the tall corn yields tons of sweet corn. I love a fresh ear of corn grilled to perfection, smeared with some salty butter, and gnawed straight from the cob, but sometimes, I want something with flavors a bit more complex On My Plate

Fresh from the field sweet corn is so tender and sweet, it doesn't even have to be cooked. Tossed with smokey cumin and bright, fresh lime, it makes a splendid summer salad. A little jalapeno and some thinly sliced radishes add a bit of heat and bite. Mmmm. This is *why* the tall corn grows.

(adapted from Food and Wine magazine)

2 tablespoons fresh lime juice
1 small jalapeno, seeded and finely chopped
1 tablespoon Agave syrup
1/4 teaspoon cumin
2 tablespoons olive oil (more or less...original recipe called for 1/4 cup, but I thought it was too much)
kosher salt
freshly ground black pepper
4 cups fresh sweet corn, cut from the cobs
6 medium radishes, thinly sliced (I used my mandoline slicer.)
1/2 cup flat-leaf parsley, coarsely chopped (but, I think that cilantro would be a good flavor pairing, too)
1/4 small red onion, finely diced

Whisk together lime juice, jalapeno, Agave, cumin and olive oil.
Season with salt and pepper.
In a large bowl, combine the corn, radishes, parsley, and red onion.
Toss with the dressing.
Season with additional salt and pepper, if needed.
(Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving.) Serves 4.

1 comment:

  1. This looks so beautiful and delicious. I have everything but the corn around here, too! Definitely bookmarked!


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