How to Finish Making Corn Salad

Video Transcript

O.k. so, it's been five minutes and you don't really want to cook your corn for much more than that because then it will just get really starchy and it won't be nice fresh salad material. I'm de-boning so to speak. Taking it all off the cob. You know corn is done as well because see how it's that yellow color. It was white when it went in. And of course I'm doing this salad slightly out of season so I'm not getting the vibrant um color that I would when it was fully in season and when I'd go to the farm and get it. It's so brightly colored. So, transfer the corn in the bowl with these very clean hands of mine. And, I had just started cutting before the corn was done some little cherry tomatoes maybe put a couple more of those. I think the coloring is really pretty with the yellow. That should be enough; let's see. The thing with salads, you can always improvise them. Want a little more tomato; you want a little bit less of that. O.k. that looks like just about the right ratio, nice color. Just quarter those cherry tomatoes. And now the dressing we have made ahead. I always hesitate putting all of the dressing in at once because, well, you can't take dressing away but you can always add more. Break up a little of that corn. And of course we wanted to wait until we salt the salad until we knew the flavors of it. So let's try, a hint bit more salt. But that's enough on the dressing. And that's it, super simple, very fresh corn salad, so let's move on to the couscous salad.

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