3 ears of corn
1 pint cherry tomatoes
1/2 cup radishes (I used purple daikon but use whatever radishes you have)
1/2 cup cucamelons and cucumbers (these were growing in the garden but use whatever cucumber you have on hand)
1/3 cup sugar snap peas
basil, half a bunch (and shiso)
Prepare the corn. Shuck the ears of corn and use a sharp knife to remove the kernels. I like to lay down the ear flat on the board and cut from the top to the bottom with one slice. Rotate the corn and continue. Once the corn has been cut, stand it on its end and scrape the “corn milk” with the back of your knife. It has lots of sweetness and flavor. This is a raw corn salad so use corn only in the peak of summer.
Cut the tomatoes in half and mix with corn in a bowl. Thinly slice the radishes, cucamelons, cucumber, and snap peas. Tear up the basil and shiso leaves and add most of them to the bowl, save some for the top.
Dress the salad with olive oil, the juice and zest of 1 lemon, pepper, and salt. Toss to combine and taste. The salad should be balanced with the sweetness from the corn, the tanginess from the lemon and seasoned well with salt. Sprinkle the reserved basil on top.
Depending on what I have or what’s growing in the garden, I’ll also add cucumbers, radishes, avocado, sliced snap peas, mint, parsley, green onions, and/or minced shallots. Play around with combinations and use what you have on hand; just make sure the corn is juicy and sweet.