This is the salad to make when corn is at its ripest. I always look for small white and yellow kernels on cobs that have been picked that day if possible. You’ll have to go to a local farmers’ market. It’s well worth the trip. If you want to make this salad year round, buy canned or frozen corn niblets and sauté about 2 cups in a skillet just until browned.

RECIPE INSTRUCTIONS

INGREDIENTS

NOTES