At this time of year our gardens and markets are all so colourful and over flowing with crops from cobs of corn, tomatoes the variety of colourful peppers, carrots and much more. Some people like to soak the cobs before barbecue. I leave that to you as I find the cobs are just as moist when some of the leaves are left on for the barbecuing. I would love to hear your opinion.
3 fresh corn cobs- 2 or 3 medium sized tomatoes, cut into small cubes
- 6 to 8 black olives, pitted, cut lengthwise into strips
- 1/2 white or red onion, cut into small cubes
- 2 cloves garlic, finely chopped
- ¼ cup (60 ml) olive oil
- 2 tbsp (30 ml) balsamic or red wine vinegar
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) granulated sugar
- 2 or 3 stems of fresh basil, remove all the leaves for the salad
- Remove the coarse outer husk off the corn cob, leaving the tender inner leaves and silk threads. Cut off the silk thread at the top end. an any long stem. Turn on the barbecue to medium high heat. When hot enough, lay the cobs on the barbecue for 12 to 14 minutes turning the cobs several times. Remove cobs from barbecue to cool.
- Remove husk and the silk threads. Stand cob upright and cut off the corn kernels with a sharp knife starting at the top and cutting down to the bottom. Use the back of the knife to press out the pulp that is left in the cob. The pulp is a very tasty part of the cob and use it with the kernels in the salad. Stir in the olives, onion and the dressing ingredients – the oil, vinegar, salt, pepper and sugar. Toss and check the taste.
- Tear the basil leaves. If any leaves are large, tear them in half. Lay the leaves on top of the salad or toss through the salad. Serve the salad as soon as possible after tossing as the flavour is it’s peak at that point.
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