HOMECOOKINGCHRONICLES
Summer
corn salad
BY BRIAN MEDFORD
I remember walking through the corn
stalks in my grandparents’ garden. I had
yet to hit 6 foot 3 inches tall and the stalks
towered over me. The ears of corn felt like
magic. I still can’t explain how the plant
knows to grow that way.
I’m sure there was a make-believe
world I dreamt up among those corn
stalks, although I can’t remember it now. It
was hot, at the height of summer vacation
and I was in my grandparents’ backyard.
That’s enough of a memory for me.
More recently, my friend, known as the
other Brian, raised a container bed veg-
etable garden in his driveway. He’s mas-
terminded a microclimate in Seattle that
rivals the Southern summer. Over the past
few years, he’s endeavored to grow corn. I
will not criticize his eff ort. I’ll just say the
results have been fodder for conversation.
Perhaps the most startling revelation
about the other Brian’s driveway corn fi eld
happened one evening when I received
an impromptu garden tour. A lady with
her dog walked by and commented, “You
know what they say: knee high by the
Fourth of July,” then walked off .
It was almost August at this point. Even
so, my friend and I looked at each other in
disbelief. Of course it’s not knee high. It’s
the Northwest and the corn is growing in 4
inches of dirt in a plastic container.
Growing vegetables should be a delight,
not a source of criticism. Some things will
work, some won’t work. I attempted to
grow okra in Seattle one summer, and the
results were uninspiring. I achieved one
okra pod from fi ve or six plants. It didn’t
Brian Medford
Grape tomatoes and basil leaves garnish a bed of sweet summer corn.
stop me from frying the single pod up
and savoring my tiny bounty. If your crop
fl ourishes or languishes, let’s count it all
SHANGRILA CREEK MINING COMPANY
as joy.
Whether it’s corn from the garden, corn
from the farmers market or grocery store,
corn means summer has arrived. Grill it,
saute it or put it in a salad. And if it’s not
knee high, you still gave it your all. Cele-
brate corn and celebrate summer.
Summer corn salad
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Adapted from Genevieve Ko, serves
four to six
Ingredients
• Five ears of sweet corn
• 1 pint grape tomatoes, halved
• One lime
• 3 to 4 tablespoons extra virgin
olive oil
• Kosher salt, to taste
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro leaves, torn
Preparation
Shuck the corn and boil or steam it on
the stovetop just until brighter in color,
about 2 to 3 minutes. Cut the kernels off
the cobs, transfer them to a large bowl and
add the tomatoes.
Finely grate lime zest over the corn
mixture, then squeeze the juice from the
lime all over. Add in the oil and a gener-
ous pinch of salt. Mix well, then tear the
herbs over the salad and gently fold them
in. Season to taste with salt and serve or
refrigerate in an airtight container for up to
24 hours.
Brian Medford is a baker, teacher and
the owner of The Rusty Cup in Astoria. He
has lived in the Northwest for more than
20 years and delights in Southern
cooking. Contact him at blmedford@
gmail.com.