Corn Salad

This is salad is simple and quick to make; it is the quick version of the fava bean and corn salad that I made a few days ago. The salad is very flexible.  It is just lightly cooked corn with a vinaigrette, some herbs (parsley in this case), and optional spices. You can use any combination you like (basil, parsley, or mint would all be nice), to suit your mood or what you have on hand.  I happen to have walnut oil and champagne vinegar and I'm enjoying playing with them right now, but if you don't, then just make a vinaigrette with whatever you have (e.g. you could try extra virgin olive oil and balsamic vinegar).

The salad is very summery; the corn must be very fresh and sweet. Surprisingly, this salad tasted even better the second day, after the corn had time to soak up some of the dressing.

3 ears corn, very fresh and sweet
sprinkle of parsley, minced
pinch of harissa spice (optional)
black pepper, freshly ground

vinaigrette:
1 Tbsp lemon juice
1 Tbsp champagne vinegar
pinch of minced shallot
pinch of salt
1 Tbsp walnut oil
2 Tbsp olive oil

Mix shallot with the lemon juice, vinegar, and salt.  Slow drizzle in the olive oil while whisking to emulsify the dressing.  Let sit for 5 minutes if you have the time.

Steam the corn on the cob for 2 minutes, or until lightly cooked.  Immediately rinse the corn in cold water until cool to stop the cooking.  Cut the corn off the cob.

Mix the vinaigrette with the corn kernels, parsley, black pepper, and optionally a pinch of harissa (red pepper flakes or chili powder can be substituted).  Taste and adjust for acidity and salt.