Nothing marks the arrival of summer quite like terrific corn. Just sitting on the porch shucking ears brings back countless happy memories for myself and my family. This recipe is a go-to, versatile side dish that is equally comfortable on an elegant buffet or transformed into a picnic lunch with the addition of black beans or leftover grilled chicken. It’s also a wonderful way to use any of the vegetables in your local CSA basket – in this version I’ve incorporated half of the recent harvest.
CSA Week 4: kohlrabi, turnips, garlic scapes, carrots, bunching onions, garlic, parsley, summer squash
8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob
1 medium kohlrabi, trimmed and cut into a 1/4-inch dice
2 small turnips, trimmed and cut into a 1/4-inch dice
1/3 cup mixture of finely chopped garlic scapes, scallions or bunching onions, any combination of the three works
handful flat parsley, chopped
1/2 cup orange juice
1/2 teaspoon cumin
salt and pepper to taste
dash of red pepper flakes (optional)
Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.