Corn Panzanella Salad

Posted on Posted in Culinary, Leisure

 

Picture this, a comfy chaise lounge, relaxing by the pool, and the breeze caresses you lightly as you relax deeply into the cushions, adjusting the umbrella, and then reaching for the iced tea perched nearby. Your stomach growls then come the cringe-inducing question, “what do we eat?” You may not have time for that chaise lounge, but keep reading, let’s see if we can find a way for you to spend some time enjoying a little more of God’s blessings of the summer season.

God blesses us with an abundance of food from which to choose, but rarely is it as obvious as it is in the summer. Summer is laden with beautiful freshness that overflows our produce section, farmer’s markets, and backyard gardens. Together, we’ll explore a few ways to enjoy this bounty while still allowing you some time on that chaise lounge.

The following recipes are my summer hits. They are peak-of-deliciousness recipes made with fresh ingredients, plentiful this time of year, and their flavor gives the impression that you spent much more time preparing than you actually did. They pair beautifully with simple grilled meat or fish, allowing the vegetables to shine. With that in mind, I’ll tell you how each recipe found its way into my recipe quiver.

Corn Panzanella Salad

Extremely versatile and forgiving with minimal prep time, this can be made in advance. It’s a favorite among family and friends and is requested frequently for gatherings, and frankly, I’ve eaten it as a meal from time to time. You can scale the recipe up for groups – I recommend overestimating, because it goes fast!

Croutons:

• Cornbread, 4 ozs. – ½ of a small loaf or a large muffin should be about right

Dressing:

• 3 scallions, thinly sliced, white to light green
• 1/3 cup of Greek yogurt
• 2 teaspoons of extra virgin olive oil
• 1 teaspoon of white wine vinegar
• ¼ teaspoon of each salt and pepper

Salad:

• 4 ears of corn
• Pint of cherry/grape tomatoes, halved
• Fresh basil, cut in ribbons (roll leaves together and slice thinly)
• Salt and pepper to taste

Directions:

Cut the cornbread into 1/2” cubes and toast in a 375° oven until lightly brown, about 8 – 10 minutes, turning the cubes at the halfway mark. Remove from oven and cool.

Cook the corn and cool; when you can handle the corn, cut off the kernels. I typically boil for three minutes, but if the grill is hot, you can cook on the grill and save some time.

In a medium-sized bowl add dressing ingredients and stir to blend. Add corn and tomatoes to the bowl and blend with a rubber scraper, evenly distributing the dressing.

When ready to serve, add the basil and croutons and toss again to coat – take a quick taste to determine if it needs any more salt or pepper. Adjust accordingly and enjoy!

When ready to serve, add the basil and croutons and toss again to coat – take a quick taste to determine if it needs any more salt or pepper. Adjust accordingly and enjoy!

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