When I first moved to Miami I was obsessed with this salad. I don’t know why. I sort of made it up one day, realized it was amazing, and just continued to make it over and over again. So whenever I make it, now, I’m taken back to the days when I first moved here and was still infatuated with this city.
My first month here I spent unemployed. It was a transition period for me because though I had already found a job my start date wasn’t until August, and I moved here in July. We lived on the beach at the time and so I spent my days mostly in the sun. I’d get up early with my SO and we’d go for a run on the beach. Afterward I’d make him breakfast and coffee and see him off. Then I’d spend the morning at the beach, lounging in the sand and reading books for fun (I had just graduated from Grad School so this was quite the treat!). This was one of those dishes that I liked to make for lunch because it was quick, filling, and perfectly light so I could head back out into the heat.
There is something so satisfying about sweet corn right off the cob. Everyone usually thinks “grill” or “boil” when they think of corn but it really is just as delicious, even moreso, when shaved off the cob, raw. It is the perfect ingredient for a warm summer salad and adds a sweet crunch to any salad. The basil offers a complimentary flavor that is really hard to describe, other than sweet and light.
All it needs is a few friendly supporting ingredients and a squeeze of lemon and this beautiful dish is done! Every once in awhile I make it to wow others with the simplicity of raw food … and also because it’s an easy dish to bring to others. Very few people are ever dissatisfied with this dish (I’ve yet to meet someone that passes!).
Corn Basil Salad:
1 cob, kernels shaved off
1 handful cherry tomatoes, halved
3 sundried tomato halves, sliced
1 handful fresh basil, chiffonade style
1/4 lemon, juiced
Toss everything together and voila! So easy and so delicious. This is perfect for one person, so if you’re making for a group add more. Sometimes I like to add avocado in there, or pine nuts are a great addition too.
Try it out and let me know what you think!