Summer Corn Salad

When the corn is as high as en elephant's eye, it's time to harvest Michigan's most delicious crop. There are many ways to prepare and eat it other than buttered corn on the cob. If you have any left over from your latest barbecue, try making a salad out of it. The French mix it with peas and carrots and a mayonnaise based dressing and call it Russian Salad. They also think we're weird for eating corn "on the cob". Of course, they're also the ones who eat oranges and apples with a knife and fork. To each his own!

My favorite version of a corn salad is Italian, from my good friend Nick Apone, who runs the Wolverine Golf Course on Romeo Plank Road. For a refreshing Summer Corn Salad, you'll need:

4 cups              cooked fresh corn
1/2 cup             olive oil
1/8 cup             wine vinegar
1/2 tsp             fresh oregano
1 ea.               tomato, diced
1/2 ea.             medium zucchini, diced
2 cloves            fresh chopped garlic
to taste            salt and pepper 

Hot humid summers need dishes that are easily prepared. You can't get any easier than this. Mix all the ingredients in a bowl and serve. It goes well with grilled pork tenderloin. And as always, a creative cook is a good cook.