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Annie Starke's Summer Medley Salad with Fresh Corn Dressing

Summer Medley Salad with Fresh Corn Dressing

byAnnie Starke
Total 40 mins, includes cooling time
Active 40 mins
Makes 16 servings
  • 16 ears sweet corn, shucked
  • 1/4 cup extra-virgin olive oil
  • Pinch flaky sea salt, or to taste
  • Pinch freshly ground black pepper, or to taste
  • 6 cups roughly chopped green beans
  • 2 large orange bell peppers, diced
  • 2 large or 3 small zucchini, diced
  • 6 cups sweet red and yellow cherry tomatoes, or various colors, halved, or whatever tomatoes you have on hand
  • 6 heaping tablespoons roughly chopped fresh herbs, such as dill, mint, or parsley
    1. Cut off the tops and bottoms of each cob. Stand a cob straight up on a cutting board. With a serrated knife, cut down to slice off the kernels. Repeat with the remaining cobs. Set half of the kernels aside in a small bowl to add to the salad.
    2. Run the knife down against the cobs and carefully scrape any remaining juices and remaining bits of corn kernel into a separate bowl. Add this corn juice to a blender along with half the corn kernels. Blend for at least 2 minutes or until the mixture is very smooth. Pour the corn purée through a fine sieve and press down to extract as much liquid as possible. Discard or compost the solids.
    3. Pour the corn milk back into the blender and blend on high. With the motor running, slowly add the olive oil, blending until creamy and emulsified. Season with salt and pepper. Set aside.
    4. Bring a pot of salted water to a low boil. Fill a bowl with ice water. Add the green beans to the boiling water and cook until just bright green, 2 to 2 1/2 minutes. Use a slotted spoon to transfer them to the ice water. Cool, then drain well.
    5. In a large bowl combine the reserved corn kernels, green beans, bell peppers, zucchini, tomatoes, and fresh herbs. Add 3 cups of the corn dressing, mix, and serve.