If you subscribe to the Rochester Mom Email Newsletter, you know that we feature Local Produce of the Week from People’s Food Co-op. We love to feature produce grown by local farmers and producers. (pro tip: check their recipe blog. It’s a go-to for me! They have more corn recipes too.)
This week…it’s corn! The sign of the start of late summer. Quintessential Minnesota summer food. BBQ staple, loved by kids and adults. It’s just fun to eat!
Earlier this year, I was scrolling Instagram and came across a recipe for a yummy-looking corn salad from Cameron Diaz. She billed it as an easy mid-day snack, but Sister must have a lot more time for snack prep than I do. I just don’t have an extra 20 minutes to devote to my midday munchies, so I make this as a side for dinner. Anyway.
This salad looked *delicious* and I promised myself I would make it once corn came into season in Minnesota. Friends, this salad does NOT disappoint. The ingredients are simple and somehow this salad winds up being fresh, crunchy and comforting all at the same time. There’s Something About this corn salad…
The main ingredients are fresh sweet corn, chopped sugar snap peas, and feta cheese. Add a citrusy vinaigrette and *chef’s kiss* this will become your favorite summer salad. In our house, we call it Cameron Diaz Corn Salad. Or sometimes just Cameron Diaz corn. She’s left quite an impression on us.
The recipe is below. I’ll be honest that I don’t do a lot of measuring and I lost track of the video with the recipe a long time ago. A lot of this is just eye-balling! But I don’t think it’s possible to mess it up.
Cameron Diaz Corn And Snap Pea Salad
2-3 ears of fresh sweet corn
2-3 cups of sugar snap peas (I like a lot of peas so sometimes I will add more)
Feta cheese (You measure that with your heart. Want a lot? do it. Want a little? do it.)
For the vinaigrette
Olive oil or avocado oil
White Wine Vinegar
Juice of one orange
Sea Salt
Directions
Cut the corn off the cob. I will sometimes cut the cob in two to make it a bit easier to handle.
Place the corn in a dry preheated pan on your stovetop and cover it with a lid. Medium – medium-high works best. You want to roast the corn and caramelize some of its sugars. A dry pan is important though. You will start to hear the corn “pop.” Make sure to shake/stir the corn frequently.
While the corn is roasting in the pan, remove the ends from the sugar snap peas and roughly chop them up. Set aside.
(Make sure to check on your corn!)
Next, make the vinaigrette.
Add 1/2 cup of Olive oil (or whatever tasty oil you’d like to use) to a jar or small bowl, add in 3-4 tbsps of vinegar, add the juice of an orange (or half of an orange, whatever you’d like) and season with salt and pepper. All of these measurements are guesses. Adjust the amount to your liking!
Whisk or shake in a covered jar until emulsified.
Next check on your corn! You’ll know it’s done when you hear a lot of “popping” and there are charred and caramelized bits.
Remove the corn to a bowl, add the chopped sugar snap peas, and top with as much feta cheese as your heart desires. Add dressing to your preference, or leave it on the side.
I like to sprinkle the top of the salad with a bit of Maldon salt because it makes me feel fancy.
This salad will NOT disappoint! It’s so refreshing, summery, and scrumptious. Thanks, Cameron Diaz!
If you’re looking for more recipes that include corn (or just bomb recipes in general), don’t forget to visit the People’s Food Co-op recipe blog!
