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Fresh Corn Salad

This was crisp and refreshing. And the pickled ginger added such an unexpected but welcome surprise!

Fresh Corn Salad 
Mary Jo's Kitchen

3 ears sweet corn
1/2 red onion, thinly sliced
1 bulb fennel, thinly sliced
2 stalks celery, thinly sliced
1 tsp serrano chile, finely chopped (opt)
1 T pickled ginger, chopped (opt)
1 tsp garlic, finely chopped and mashed
handful fresh herbs, shredded (basil, parsley, cilantro, or mint)
1 T lime juice or lemon
1 T cider vinegar
1 tsp Dijon style mustard
4 T olive oil

Husk corn and remove silk. Break ears in half. Bring a pot of water to a boil. Add a pinch of salt. Add corn, cover, and boil 2 minutes. Remove corn to cool.

In bowl, combine fennel, celeray, onion. Add pepper, ginger, and garlic.

In glass jar, combine lime juice, vinegar, mustars and salt. Whisk in olive oil. Set aside.

When corn is cool enough to handle, stand each ear upright and remove corn kernels. Milk the corn, too. Should come to 2 cups.

Add corn kernels and milk to the salad bowl. Pour over dressing. Fold together. Salt and pepper as needed.

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