From the Star Tribune, 10 August 2011
- 4 large ears of fresh corn
- 2 or 3 ripe tomatoes
- 1 large red or yellow onion
- 1/2 head crispy lettuce or endive leaves, washed, drained and chilled
- 1/2 c. olive or grapeseed oil
- 2 tbsp. cider vinegar
- 1 garlic clove, crushed
- 1 tbsp. lemon juice
- 1/2 c. crumbled soft cheese, or more if desired (see Note)
- 2 or 3 tbsp. chopped fresh basil or cilantro
- 1/2 tsp. salt
- Freshly ground black pepper
- Husk the corn and remove and discard the silk. Rinse with cold water and set aside. Bring a large pan of water to a rolling ball. Drop in the corn and cook for 2 minutes. Remove the pan from the heat and allow the corn to stand in the water for 5 minutes.
- Then drain the corn and flood with cold water. Pat the corn dry with toweling. Using a sharp knives, cut the kernels from the corn, place into a bowl and set aside. Cut the tomatoes crosswise into 1/8-inch thick slices, and thinly slice the onion.
- Arrange the lettuce/endive leaves on a large platter and place the tomatoes and onions on top in an overlapping pattern. Ladle the corn in the center of the platter. Chill the platter of vegetables for about an hour.
- Meanwhile, make the salad dressing: In a small bowl combine the oil, vinegar, garlic and lemon juice. Stir in the cheese, chopped basil or cilantro, salt and black pepper, and beat briskly with a fork or whisk until creamy and well-blended. Just before serving, drizzle the salad dressing over the corn and tomatoes and serve immediately.
Makes 4 generous servings