One of the tastiest anticipations of the end of summer on the farm is corn salad. It comes when the family is having trouble digesting yet another ear but still has more to go.
Corn salad is all the corn flavor in a new form. Who could have thought up cold corn and fresh garden vegetables in a tangy marinade? Farm wives did.
All you need is a thick slice of her grilled homestyle bread, and you have a healthy meal perfect for these hot days.Jim Hillibish is a food writer for the Canton (Ohio) Repository. Reach him at
Classic Corn Salad
6 ears of corn, roasted in husks or boiled
1/2 cup green peas, cooked and cooled
1/4 cup red pepper, chopped
1/2 cup red onion, thin slices
Other options: 1/2 cup kidney beans, halved cherry tomatoes, sliced cucumbers and zucchini squash

3 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon tarragon, dried
Freshly ground black pepper
Sea salt to taste
Roast corn on a grill or boil for three minutes. Drain and hold in ice water, then cut kernels from the cob. Toss with peas and red onions. Whisk the dressing and mix into the vegetables. Refrigerate at least 5 hours for the flavors to meld. Serve cold. Serves 6.