Summer is the prime time for salad making when an abundance of fresh produce is available. This particular salad not only captures the essence of the season but also evokes cherished memories of sweet, juicy summertime corn and the nostalgia of childhood summers past.
Inspired by the traditional Native American planting practice known as the “Three Sisters,” this salad reflects my fascination with companion planting. The Three Sisters technique involves planting corn, pod beans, and squash together, as these crops support each other’s growth. The corn stalks provide a sturdy pole for the beans to climb, freeing up space on the ground for the squash to flourish—a harmonious and beautiful coexistence.
On its own, this salad stands as a delicious and hearty vegetarian meal. For a delightful summer supper, I recommend pairing it with a garlicy lime chicken paillard. The chicken complements the salad wonderfully and can also be served with avocado and tomato slices for a refreshing twist.
Infused with distinctive southwestern flavors, the chipotle crema serves as a delectable “dressing” that enhances the overall taste experience. Its spicy kick is balanced by the sweetness of the corn, resulting in a “sweet heat” that is truly addictive. As a vegan alternative to the crema, I’ve included my own Cilantro Pesto recipe, which you can drizzle over the salad.
With this salad, let us savor the bounties of summer and celebrate the joys of nature’s harmonious ways. It is a delightful ode to the season, a celebration of fresh produce, and a culinary adventure into the heart of summer’s pleasures.
Recipe
Chipotle Cream
(Can be pre-made up to 3 days)INGREDIENTS
- ½-1 tsp salt
- 1 cup sour cream or full fat Greek yogurt
- 1-2 tbsp chipotle in Adobo sauce (to your spiciness) *
INSTRUCTIONS
- Blend Chipotle, sour cream and salt in blender. Taste and add more of what makes it good to you in refrigerator.
Recipe
Cilantro Pesto
(Can be pre-made up to 3 days)INGREDIENTS
- ⅓ cup olive oil
- 1 cup fresh cilantro, stems included
- 1 fresh jalapeño pepper, seeded
- 1 peeled large clove of garlic
- 2-3 tbsp lime juice
- Zest of 1 lime
- ½ tsp ground cumin
- ½ tsp salt
INSTRUCTIONS
- Combine all ingredients except one jalapeño and then blend in a blender till smooth. Add more jalapeño and salt to taste. Set the mix aside or refrigerate until needed. Remember, pesto will be more flavorful after sitting for a while.
Recipe
Garlic Lime Chicken (Optional)
Serves 4INGREDIENTS
- 4 chicken breast halves, skinless boneless, 4-5 oz each
- 6 medium garlic cloves, grated to a paste
- 1 tsp salt
- 5 tbsp lime juice
- ½ tsp chili powder or cayenne or hot chili flakes
- 5 tbsp oil
INSTRUCTIONS
- Mix crushed or grated garlic, ½ teaspoon salt, lime juice, chili powder, and oil together.
- Evenly pound out the chicken breasts to about ¾ inch thick. (I put the meat on a plastic bag, or between two sheets of parchment, and pound one fillet at a time with a mallet, rolling pin, or wine bottle. Marinade chicken breasts 20 minutes. Don’t marinade longer, as the lime will begin to cook the chicken. Bake chicken 20 minutes at 400 or grill until done.
Recipe
Corn Salad
Serves 4INGREDIENTS
- 4 cups (about 6 cobs corn) shucked and cleaned
- 2 cups (16 oz) summer squash colored on grill or broiler
- ¼ cup cilantro
- 1 can black beans rinsed and drained
- 1 cup bell peppers, ½” chop (optional)
- ⅓ cup red onion or green onion, sliced thin (optional)
- ½ cup Cohita cheese, Queso Añejo – or a mild feta, crumbled into bits (optional)
INSTRUCTIONS
- While the chicken marinades. Broil slices of summer squash and the corn on the grill or in oven, brushing first with a bit of canola oil and a dusting of sea salt. Just enough to get a bit of color on them, but still firm in texture. Cool and cut the squash into bite size pieces, carefully cut the kernels off the corn (see video if you don’t know what I am talking about).
- Mix corn, beans, onion, bell pepper, queso, cilantro, and squash together. Squeeze half a lime over salad, salt. Gently fold in the cilantro, toss, then set aside.
- TO SERVE: 1 heaping cup of corn mixture, topped with garlic lime chicken. Serve with lime wedge and ⅛ cup chipotle cream and maybe a cilantro drizzle