There’s something inherently delicious about corn. And I’m not just talking about its sweet, earthy flavor. There’s the crunch factor that is so satisfying in the mouth. And then the visual appeal: Who can turn down a vibrant yellow ear of freshly cooked corn on the cob or a bowl of steaming kernels topped with butter?
Corn is even better when joined by friends. Exhibit A is my Easy & Epic Corn Salad. Here individual corn kernels are joined by hearty black beans, ripe grape tomatoes, creamy avocado, tart red onions, and sauteed peppers that give this otherwise uncooked salad bit of smokiness.
As a salad, it also needs a dressing. Here it’s simple yet flavorful: Some Mexican crema mixed with lime juice. Think of it as a creamy vinaigrette. Garnish simply with cilantro or Italian parsley, and you have a dish I like to call a culinary orchestra — a recipe filled with several talented ingredients that sound… er, taste, better as a whole.