This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won't last long in your fridge once you taste it but it will keep for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!

Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan. Recipe by kebeibiko

I always serve this soup to my family when corn is in season. It doesn't use any scallions or consommé cubes.Try to use corn that's fresh and sweet.Don't overcook when simmering, since you'll lose the flavor of corn.Make sure to pulse and blend the ingredients together well in the blender. For 4 to 5 servings. Recipe by Uniikura

This is family recipe i loved to share, my family enjoys having this with some champorado ( A Mexican chocolate drink).

If your corn is exceptionally sweet, you can use the kernels raw, and you'll have an even fresher, crisper salad to enjoy in less time. But sauteing the corn does bring out a different flavor and texture, and each variation is worth trying at least once.If you're going to saute your corn, I suggest you do that first, set the corn aside in your salad bowl to cool, give it a couple of stirs or tosses to release some of the heat, and then do your knifework on the rest of the ingredients while the corn cools.And you already know I'm not such a stickler for upscale ingredients, but if you can get your hands on some sweet, flavorful heirloom tomatoes, they really do make the salad better.If you'd like to give it a slightly more complex flavor, some optional spices that would work well individually in this salad in small amounts (1/8 to 1/4 teaspoonful): cumin, chipotle, smoked paprika, coriander, or even a little curry powder.

We get awesome local corn from the local farmers market during the summer, the best way to preserve the fresh flavor is to blanch the corn and cut the kernals off the cob and freeze. I have tryed freezing whole ears but was not happy with the reheating. To reheat these just pour into a dish, add salt, pepper and butter and microwave until hot, or saute in butter until hot,. It is so delicious a touch of summer all year long!

This is a great dish with fresh summer corn. But in the winter works well with frozen or drained canned corn.

it ain't from the streets