Watermelon and Feta Salad

This summer heat is brutal already!  I have been working hard on finding some fun side dishes for summer meals, that meet the following criteria:  few ingredients, simple preparation, served cold.   The first one I have for you, is this Watermelon and Feta Salad.  Cool, light, and easy to prepare- it hits all the marks!  More to come!

Corn Salad with Sweet Basil

Corn is popping up in all of our local markets and I could not be more thrilled! It is such a wonderful addition to any summer meal, and at less than $.50 an ear, it is great to feed a crowd. We had a cookout last weekend and I decided to serve a corn salad alongside my barbeque chicken. There are sometimes that I look at a recipe and think, “is this step really necessary?” like brining pork or parboiling potatoes. But, what I have found is that in MOST cases, these somewhat annoying extra steps are what create the perfect end result. For instance, in this recipe is it really that important to parboil the corn for a few minutes prior to cutting off the ear? In my opinion, yes it is. The corn releases a lot of its starch while cooking, so it gives a nice clean finish to the salad. When I tried to skip that step, the flavor was still good, but the texture and presentation were noticeably compromised. I will always try the shortcut but sometimes have to surrender to the extra step. This corn is light and flavorful and will be a welcomed addition to your summer spread (makes great leftovers too).

Corn Salad with Sweet Basil
Serves 4-5

4 ears of sweet corn, husked and silk removed
1/8 cup small-diced sweet onion
3 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
1/2 cup chopped fresh basil leaves

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process.

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. I usually hold the ear of corn in the bowl to catch all of the kernels.

In a large bowl, gently combine corn kernels, onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.