This was a remarkably simple and tasty addition to the summer salad series, cribbed from a couple of different recipes found on epicurious. We used the herbs we happened to have in the garden at the time and couple of fresh corn cobs we had to use up.
For small bowl of this you will need: x2 corn cobs (cut the raw kernels off the cob with a sharp knife into a bowl), 1 coarsely chopped shallot, 1 “handful” of coarsely chopped fresh herbs (we used sage, thyme and mint – but chives, dill, rosemary, etc could work just as well), 2 Tbsp of white wine vinegar, 1/4 c olive oil, salt & pepper.
First, blanch the corn kernels. After you cut them off the cob, toss them into boiling water for about 2 mins, quickly drain and then dunk into ice water. Drain again and then set aside.
In a small bowl, whisk together the oil and vinegar, add a healthy pinch of salt and pepper and the chopped shallot, and whisk again. Add your chopped herbs, and whisk one more time.
Add the blanched corn to the bowl and toss gently with a large spoon to combine well. Place in the fridge to chill until ready to serve.