The Ultimate Summer Salad

This recipe has been requested many times over the years and I decided to post it here so I can share it with everyone.

I found this recipe hidden in another recipe from Louie's Backyard Cookbook (one of my favorite restaurants in the world... Louie's Backyard in Key West, FL).

I normally double or even triple this recipe - it goes FAST!

Sweet Corn Salad
4 ears fresh corn shucked
4 scallions, white and green part - thinly sliced
1 large red tomato, seeded and diced
2 TB chopped fresh parsley
2 TB cider vinegar
1 TB honey (I use a local organic brand)
1 TB Dijon mustard
1 tsp brown mustard seeds
6 TB canola oil
Sea Salt
Freshly ground pepper

Directions -
Bring 2 quarts of water to a boil. Cut corn from cob with sharp knife, cook the corn kernels in the boiling water for 4 mins. Drain well and set aside to cool. Prepare vinaigrette while the corn is cooling.

To make the vinaigrette, mix the vinegar, Dijon mustard and honey in a small bowl with the cumin and mustard seeds. Whisk in the canola oil. Season to taste with the salt and pepper.

When the corn is cool, add scallions, tomato and parsley. Toss the salad with the vinaigrette and refrigerate until ready to serve.

Enjoy!