Bubbled or Brewed, Souffle’d or Stewed. Roasted or Raw, Fresh or Fried…Corn nourishes the South. When Settlers bringing domesticated hogs stepped onto land in what is now Virginia and met Native Americans bearing corn- Southern Cuisine was born.

From Pig to Pone, Pot to Plate- take Corn from the Southern Pantry and more than half of our delicious diet would collapse in despair!

Corn feeds our livestock and our families all year round. If you’ve never rustled down a row of sweet corn, well, you’ve missed one of the great joys of summer. The first ripe ears of corn are a sight to behold, the most highly prized Summer Corn of my youth was White Corn- Yellow Corn was preferred boiled or roasted on the Cob. The merits of white cornmeal versus yellow cornmeal continues on- I have to admit I still prefer White Corn, White Grits and White Cornmeal. Someone jokingly told me recently that if you preferred Yellow- chances are you’re either a Yankee or an Aristocratic Descendent of Carpetbaggers, who  probably sneaked in yellow seed corn! Actually I’m glad they did! Yellow Corn is wonderful! I’ll admit that Yellow Corn on the Cob and in Shrimp Boils can’t be beat, but that’s getting off on a tangent…Before Summer Corn gives way to the dried and ground Cornmeal of Autumn, I’m  thrilled to bring you a Southern dish that won’t have you breaking a sweat to prepare. (Besides Southern ladies don’t sweat– we perspire delicately.) Summer Corn Salad. 

Because of the heat and humidity, Garden Lettuce wilts before Spring has barely sprung. Try to grow lettuce in our climate and it will just up and bolt on you! Therefore, many of our Summer Salads are based  on Seasonal Vegetables, like Summer Corn Salad- now, this salad is so familiar that I have to confess- I don’t own a cookbook which records how to make it, though I’m sure someone somewhere did put pen to paper for it.

Camellia’s Cottage Summer Corn Salad

• In a large bowl, take 3 fresh shucked ears of White Corn – cut kernels and scrape juices from the cob. (Do not cook, y’all- it will ruin it.)
• Add additional vegetables to the large bowl of Cut Corn.  All vegetables should be chopped in small dice.
• Chop- 1/2 of a good sized Purple Onion
• Seed and chop in  either one large or preferably two small pickling Cucumbers (I leave the skin on- but peel if you prefer before chopping- no need to seed small summer pickling cucumbers)
• One large Summer Tomato- cut and chopped.
• One medium Green or Yellow Bell Pepper, cut and chopped. Do not overdo the Bell Pepper, try to keep the added vegetables in the same quantity- about 3/4 to one cup.
• *If you like a little extra zing, like I do- add chopped and finely diced Jalapeno Pepper to taste, I used one half of a large jalapeno.
  

  
• Dressing *Before mixing the corn and other vegetables together- In the bowl, add on top of the vegetables-  4oz of Sour Cream, 1 teaspoon of Garlic Powder; squeeze the juice of a medium size lemon on top of the sour cream. Add fresh cracked Black Pepper and Salt to taste.
• Gently stir and combine all of the ingredients, being careful not to break up the tomatoes.  Summer Corn Salad is best if refrigerated several hours or overnight- keep covered until it is served. 

The best thing about Summer Corn Salad- besides the fresh taste is no cooking required! This is a wonderful side dish with anything from Pit Barbeque to Fried Chicken, Country Ham…oh! and let’s not forget Fried Fish or as a great addition to a Southern Vegetable Plate. I hope you love Summer Corn Salad as much as I do! Oh, lordie- Pig to Pone…now that’s corny.

Love y’all, Camellia