I’m obsessed with dill. It changes everything it’s added to.
*Digression. In my recent adventures in Hollywood-land, I left my regular cooking gig for a new “fancy” gig that promised significantly better compensation. In a series of funny/shocking/sad events, I am no longer at the fancy gig. Anyway, I’ve been MIA and regrouping. Call me for the scoop if you want more. I may write a comic about it. Back to salad…
Summer! Fresh Corn!
This is my brother’s favorite salad. It was born from a July trip to the farmer’s market in Silverlake. Sometimes I add cilantro in addition to the dill. Sometimes I add radish. This is a flexible recipe.
Cilantro and dill are both strong flavors, but they actually work when combined together.
Summer Corn Salad
1-2 Ears fresh corn
English Cucumber, or Persian Cucumber
Cherry Tomatoes, Yummy Tomatoes
Dill
Cilantro
Lime Juice
Safflower or Grape seed oil
Cumin
Flake salt
I cut off the corn from the cob. I taste the corn, if it tastes awesome, it can be eaten raw. Generally, I heat up a tiny bit of oil in a pan and and cook the corn with about a 1/2 Teaspoon of ground cumin. Once the corn is just slightly browned, I transfer it into a bowl and cool it off in the fridge or freezer.
While the corn is cooling, I chop up the rest of the ingredients.
Mix everything together, drizzle with oil (olive oil is too strong tasting, so I use grape seed or safflower), squeeze lime juice over it, sprinkle with salt and pepper, toss and serve.
It’s very refreshing and summery. Also very good with black beans if you want to make more of a meal out of the salad.