Here is another one of my favorite corn salad recipes. In the evenings, I sometimes like to have a warm salad, so it feels more like dinner.
Grilled corn and fennel salad
Grill a fresh ear of corn, or saute the kernels cut from the cob. A small pat of butter goes a long way.
Grill or saute slices of fennel bulb
Add fresh nectarine chunks for extra sweet surprises in your salad
Toss the warm ingredients with arugula, sliced cherry tomatoes (I like the “on the vine” varieties) or diced heirloom tomatoes, a small palm of smoked mozzarella cubes. Drizzle with a tablespoon of extra virgin olive oil, a tablespoon of red wine vinegar, a sprinkle of dried (again, fresh tastes better) thyme and parsley, salt and pepper. Add a palm-size (single serving) chicken breast, tuna, or diced firm tofu for protein, if you choose.
Let me know what you think. Comment on the recipes and let me know if you have any additions to the recipe that you like.