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Jamie Stolper
One of my most favorite foods is sweet corn, freshly picked and steamed.  It almost seems a shame to me to use the corn in dishes where other ingredients may mask its wonderful flavor.  But I wanted to come up with something else that would highlight fresh corn, keeping its flavor at the fore, but allowing the dish to be prepared in advance and also to be easier to eat for some folks.  I surprised myself by creating this dish, one I couldn't stop noshing on.  I will certainly make this again, especially for picnics, barbecues, and other casual gatherings where flavor, appearance, and ease of preparation and serving are the priorities.  This is delicious and healthy – I even enjoy it without the dressing!
4 large ears of fresh sweet corn
1 can (15.5 ounces) chick peas, rinsed and drained
2/3 cup chopped red bell pepper
2 scallions, thinly sliced
1 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Husk the corn while boiling 1 inch of water in a large pot.  Place the corn in the pot and cover, bring the water back to a boil, and steam the corn for exactly 3 minutes.  Remove from the pot, plunge into cold water to stop the cooking process, and let the ears cool.  Remove from the cold water and dry.  This step can be done in advance and the cooked ears of corn kept in the refrigerator until you are ready to continue.

Cut the kernels off the cobs by holding the ears vertically on a large cutting board and cutting down against the cob with a sharp knife.  You should have about 3 cups of corn niblets.  Place in a medium-sized mixing bowl.

Add the drained chick peas, the chopped red bell pepper, and the sliced scallions.  Toss gently.
Place the lemon juice in a small bowl and whisk in the olive oil, salt, and ground black pepper.  Pour over the corn mixture and stir gently to coat.

This salad can be served immediately or chilled for up to several hours before serving.

Yield:  5 cups (8-10 servings)

Jamie Stolper is the Food Editor of ShalomBoston.com.

Colorful Corn Salad with Chick Peas



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