Well-Seasoned Kitchen: Fresh Corn Salads spotlighted

It’s finally sweet corn time in Ohio! Sweet corn signs have popped up on country roads, so grab some ears while you can. After you’ve had your fill of corn on the cob, use the last of that dozen ears to make a fresh corn salad. Any of the following are perfect side-dishes for summer meals from the grill.

California Style Fresh Corn Salad

•1/2 cup cider vinegar

•1/4 cup sugar

•1 teaspoon kosher salt

•1/2 teaspoon coarsely ground black pepper

•4 ears fresh corn

•1/2 cup finely diced red onion

•1/2 cup cucumber, diced

•1/2 cup red or orange sweet pepper, diced

•1/2 cup cherry or pear tomatoes, halved or quartered

•3 tab. fresh parsley, chopped

•Handful of fresh basil leaves, coarse chopped

•1 jalapeno pepper seeds and veins removed, very finely diced

•1/2 tsp. salt

•1 to 2 cups arugula or mesclun mix

For dressing, in glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt and black pepper until sugar is dissolved.

For salad, cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

At serving time, transfer corn mixture to a serving bowl. Season with the 1/2 teaspoon salt. Add the dressing; gently fold in arugula leaves. Serve immediately.

Mexican Corn, Bean and Tomato Salad

Dressing

•3 tab. fresh lime juice

•2 tab. fresh lemon juice

•3/4 tsp. cumin

•3/4 tsp. chili powder

•3/4 tsp. salt

•1/3 cup vegetable oil

In a bowl, whisk together the juices, cumin, chili powder and salt. Whisk in oil till blended.

Salad

•One 15.5 oz. can black beans, rinsed and drained

•1 pint cherry or grape tomatoes, halved

•1/3 cup minced fresh cilantro leaves

•1 1/2 cups cooked corn kernels

•3/4 cup thinly sliced green and/or red onions

•1 jalapeno pepper, seeded and finely chopped

Combine all of the ingredients in a large bowl and toss with the dressing. May be made one day in advance.

Thai Corn and Tomato Salad

•5 ears fresh corn, slightly cooked and cut from cob

•2 large tomatoes, diced

•1 large sweet onion, cut into thin strips

•4 green onions, chopped

•1 or 2 hot peppers, seeded and finely chopped

•1 bunch cilantro leaves, minced into tiny strips

•2 limes, juiced

•1/3 cup rice vinegar

•2 tab. vegetable oil

•1 tsp. toasted sesame oil

•salt to taste

In a large bowl, combine first six ingredients. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar and oil. Season with salt and add more vinegar to taste, if needed. Cover, and chill for 45 minutes to an hour. Stir before serving.