This colorful and refreshing salad is one of the most eagerly anticipated items in our deli case. We don’t start making it until the tomatoes are really ripe and the corn is sweet and abundant. Because the ingredients are fairly sturdy, this salad holds up for quite a while after you make it. It’s a great candidate for bringing to a picnic or barbecue, and it’s the perfect side for a burger! It’s also nice as a salsa or spooned onto a grilled fish fillet.

　　

Ingredients

SERVES 6 TO 8

　　Kosher salt

　　3 large ears corn

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons red wine vinegar, more as needed

　　1 large shallot, minced

　　1 teaspoon honey

　　1 teaspoon Dijon mustard

　　Freshly ground black pepper

　　2 medium tomatoes, cored and cut into 1-inch chunks

　　1 medium bell pepper, finely diced

　　1/2 small red onion, finely diced

　　1/2 medium cucumber, peeled, seeded, and cut into 1/2-inch chunks

　　1/4 cup coarsely chopped cilantro

　　

Step 1

Bring a medium pot of well-salted water to a boil. Cut the kernels from the corn, add the kernels to the pot, and cook for 1 1/2 minutes (they should still be a little crunchy). Pour into a colander and run cool water over the corn to stop the cooking. Set aside.

　　

Step 2

In a small bowl, combine the olive oil, vinegar, shallot, honey, mustard, 1 teaspoon salt, and a few grinds of black pepper and whisk to combine. Combine the corn, tomatoes, pepper, onion, cucumber, and cilantro in a medium bowl, drizzle with about half of the dressing, and toss gently with your hands. Add more dressing as needed to coat the vegetables lightly and toss again.

　　

Step 3

Taste and add more salt or vinegar as needed.

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