This is a riff on one of Heidi’s. I had already made it once, pretty much as written, except I cooked the corn, and Heidi doesn’t. I thought about reducing the seeds, but ended up using the recommended amounts (3/4 cup each toasted sunflower seeds & pumpkin seeds).
I bought two dozen ears of corn at the market last week, and it was a bit too much. We ate a few ears grilled on Saturday night when it was fresh (with my version of Joe Chiodo’s Tavern mystery meat sandwiches: hamburger and Italian sausage loose-fried together with onions and peppers, topped with cheese on a roll and grilled potatoes – that made one of the best scramblers I’ve ever tasted for breakfast Sunday morning), but then the rest of the corn sat in the fridge till Wednesday, when I cut it off the cobs, and froze 3 quarts, and made tamale pie, and there were still 8 ears left.
So on Thursday I used those ears to make corn salad. It has lemon juice and olive oil for dressing, and roasted cherry tomatoes. Instead of the shallot that the original recipe calls for, I mashed up the whole garlic cloves I’d roasted with the tomatoes to make the dressing. I added some slivers of fresh basil, instead for dried oregano. Instead of sunflower seeds and pepitas, I used some toasted cashews and hazelnuts that had been sitting in the fridge leftover from something, seems like all summer.
We packed up the salad and watermelon chunks and sandwiches and rode over to see Cycropia at the Orton Park Fest – nice way to spend a summer night. I thought the best piece was one about the protests last winter – a few times when they were all flying it was really magic. They might be performing it again right now, tonight.
