summer corn salad

Something really funny has happened to me. If you see my kitchen you’ll think I’m crazy. No, you’ll be convinced of it. This is because my fridge contains 12 cucumbers, 15 red tomatoes, 9 green capsicums and 14 eggplants. My shelves hold 3 cucumbers, 5 corns, 4 yellow tomatoes and 6 eggplants. My kitchen floor…I’ll save you the statistics.

So I’m pretty sure I’ve already mentioned that I live so rural even the frogs sing in dialect meaning every single soul within a 50k radius has a vegetable farm/garden. And get this, everyone grows the same things and everyone harvests at the same time. Another thing you should know is that Japanese people are super genenrous and gift-giving is a big part of their culture. Don’t get me wrong, there are few things I appreciate more than fresh organic vegetables but now I find my self on an ardorous mission to save my ample produce from spoilage. My dilemma being that it’s far too hot to cook (around 35/38 degrees) and also, cooking for one is depressing and lame. So, behold the salad series. 5 vegetables a gazillion ways.

2 large sweet corns
2 tomatoes (diced, small)
1 cucumber (diced, small)
1 green capsicum (diced, small)
juice of 1/2 lime
salt
black pepper
a handful of fresh basil (chopped) or 1 tbsp dried basil
1 tbsp extra virgin olive oil

Cook the corn in salty water, let cool.
Remove kernels using this method.
Combine with remaining ingredients and mix.