And the corn is raw.
I subscribe to a lot of blogs and occasionally come across a recipe that I can’t wait to try but this recipe had to wait until those sweet ears of corn made their appearance at the summer farmer’s markets. Then I would know they were fresh picked.
When we were traveling by car to Chicago last summer we saw fields of corn along the way. Seeing row after row of corn always bring back memories of living in Iowa and the corn festivals where you knew you were going to get the best, sweetest, corn on earth. These road trips to Chicago, seeing masses of yellow ears always makes me want to jump out and grab a few, but, of course, I never do. I can’t run that fast.
As we are already several weeks into summer and looking for those great side dishes to go with your grilled meats, lets don’t forget about all that sweet fresh corn that is starting to show up in our produce sections. Corn dishes make a great side dish with any summer meal whether it is served hot, cold or room temperature.
It’s funny how recipe evolve into newer, healthier versions of what we use to prepare or just a version of something you imagined in your head. I have always wanted to try a raw corn salad so what better recipe to use to try it out on. Food52 suggest passing the dressing but I opted to stir some of the dressing into the salad. You can see the picture below with the buttermilk dressing perched on top. I don’t think it blends as well with the salad and besides then you have to stir it once it’s on your plate. We did pass extra dressing incase someone wanted more.