Barely Cooked Fresh Corn Salad

A yummy, fresh and simple summer salad with tender sweet corn and flavorful accents

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by Chef Christine Moss, The Garden Cafe Woodstock

Ingredients: 

• 6 ears corn
• 1 small green pepper
• 1 small red pepper
• 1 small bunch scallions
• 1 bunch parsley
• A handful of chives and/or garlic chives

Preparation:

1. Remove husks and silk from corn, cut kernels off of the cob into a bowl, toss with salt and set aside.
2. Seed and dice both red and green peppers. Set aside.
3. Roughly chop scallions, chives and parsley.
4. Heat up a cast iron pan with olive oil and quickly sauté peppers, stir often for 3-4 minutes.
5. Add in corn kernels and mix well with peppers, cook until warm and fragrant 2-3 minutes
6. Toss with scallions, chives and parsley and little freshly ground black pepper. Cover the bowl to keep in the heat from the corn allowing the flavors of the fresh herbs to mingle with the corn and peppers. Allow it cool slowly to room temperature before serving.