Summer vegetable salad with sweet corn dressing
Ingredients:
16 Ears of corn
6 Cups roughly chopped blanched green beans
3 Cups sweet cherry tomatoes
1 Large bell pepper — orange or red is preferred, cored and diced.
2 Large zucchini, diced
Cherry tomatoes, cut in half
1/4 Cup Olive oil
Salt & pepper
Fresh herbs — mint, dill, parsley — roughly chopped
Directions:
Cut off the tops and bottoms of each cob.
With a serrated knife, cut the kernels off each cob. Set aside the kernels from 6 of the cobs in a separate bowl to add to the salad.
Working over a second larger bowl, run the knife against the kernel-less cobs and carefully scrape any remaining juices into the bowl.
If you have a juicer, juice the corn kernels and corn juice. Otherwise, using a blender or food processor, puree the kernels and corn juice for at least 2 minutes until smooth and even.
Pass the corn puree through a fine sieve and press down to extract as much liquid as possible. Discard the solids or put them into compost.
Add the corn milk back into the blender & blend on high, slowly adding the olive oil, until creamy and emulsified. Season to taste with salt and pepper, then set aside in the fridge.
Bring a pot of salted water to a low boil and blanche the green beans for 2 - 2.5 minutes until bright green. Shock beans in a boil of iced water.
Strain the blanched beans & put them in a large mixing bowl.
Add the diced zucchini, bell pepper, corn kernels, tomatoes and fresh herbs.
Add a glug of the corn dressing, mix, and serve!
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
