corn and fennel salad

It all started on a warm summer night in New Hampshire. The bugs were lightening-ing, the twilight was twy-ing, and we were sitting around chatting about whatnot and whathaveyou. In the tradition of gabbing about what I’ve been cooking lately, I mentioned a bomb af corn salad I’d recently made from Kismet. A couple of nights later, I was presented with a bunch of corn and the group consensus seemed to be “Zoe is making a corn salad, right?” Of course we had none of the key elements of the corn dish I’d originally referenced (besides corn, lol), but who am I to decline when a salad is requested of me. Fennel and parsley were produced, straight from the garden. I went with it. I improvised my way through adding this and that, and when we got to the table it was an instant hit. I was later cornered and forced to recite everything I had added to the salad so it could be recreated. That was lucky— normally the ingredients in a throw-things-together dish only remain in my mind for a few hours at best. This time I could ask for a copy of the report and now I can share the recipe with you! I know we’re arguably at the end of summer or whatever, but there’s probably still some incredible fresh corn near you— grab it and make this simple, zesty dish. It will impress all who partake.

Note: I used corn that had been grilled in the husk the night before, so it was perfectly steamed and juicy. If you have great in-season corn feel free to use it raw; grilled, steamed, or boiled corn will also be lovely. If your corn is raw and you want it to be cooked, try this easy method.

Ingredients:

6 cobbs of corn, raw or cooked (see note above) 

Small head of fennel, or half a large head, fronds reserved

Small handful parsley

2 tbsp extra virgin olive oil

2 limes, zest and juice

4 oz feta cheese

3-4 dashes Cholula or your favorite Mexican hot sauce

½ tsp of white vinegar

½ tsp cumin

¼ tsp chili powder

Salt and freshly ground pepper

Method:

Cut the kernels off of 6 cobbs of corn. I like to do this by laying the cobb flat on a cutting board and slicing down the side with a sharp knife (see an example). Place the corn kernels in a large mixing bowl.

Thinly slice a small bulb of fennel (or half of a large bulb) on a mandolin slicer or with a sharp knife. If you use a mandolin, try not to slice your pinky open like I did. Add the fennel to the mixing bowl. If the fennel came with any fronds attached, chop a small handful and add as well. Roughly chop a small handful of parsley and add to the corn mixture.

Next, add 2 tbsps extra virgin olive oil, zest and juice from 2 limes, 4oz crumbled feta cheese, 3-4 dashes of Cholula (or your favorite Mexican hot sauce), 1/2 tsp of white vinegar, 1/2 tsp ground cumin, 1/4 tsp chili powder, 1/2 tsp salt, and a few good grinds of black pepper. Mix gently until combined. Taste and add more salt or pepper until it tastes just right. Sprinkle a bit more parsley and fennel fronds over top if you fancy. Serve at room temperature, or keep in the refrigerator to serve later. If making ahead, taste for seasoning before serving, as it will likely need more salt (don’t ask me why). Enjoy!