I have debated the merits of including the descriptions of BUGS IN MY FOOD before a tasty recipe, but all other descriptions of this salad pale in comparison to the True Tale of Terror. So, please keep in mind as you read: “Nature is terrible but this corn salad is delicious.”
This is the story of how I almost died, but was the most courageous girl in the world and managed to finish this corn salad despite the extreme terror and agony I suffered.
THERE I WAS, innocently shucking corn for a corn salad. I peeled back the husk, only to see the world’s LARGEST WORM lunge at me from the corn kernels.
I screamed and threw the corn into the trash can, then retreated into the furthest corner of the kitchen. Needing to share my terror, I called Christopher, who was driving back from Target.
“Hello?” he said.
“AUUUGGGHHHHHHHHHH!!!!!!!!!!” I said, bravely, in the calmest tones despite the abject terror before me.
“WHAT’S WRONG!?!” he said, flooring the gas, assuming I was the victim of a stabbing.
“WORM! CORN! AUGH! WORM!”
“That’s – that’s it?” he said, obviously not understanding the sheer terror I had bravely faced.
“IT’S IN THE TRASH CAN WAITING TO ATTACK. TAKE IT AWAY. TAKE IT AWAY.” I said, calmly and rationally, with pure survivor instincts.
He hung up on me, obviously needing to focus on driving speedily to come to my side to fight the Death Worm Beast. I tweeted about my harrowing experience, as one does.
When he finally arrived, not appreciating the ongoing threat, Christopher removed the corn from the trash and examined the worm. I had not expected to face my enemy again so soon. “WHAT ARE YOU DOING?! IT’S GOING TO ATTACK.”
He assured me it was not, but returned it to the trash can. After shucking the rest of the corn and examining the rest for unwelcome guests, the Corn Death Worm and its corresponding corn cob were whisked away to Trash Land.
I, the picture of bravery, knew now what must be done. I must finish the corn salad.
SO. This corn salad, WORM FREE, is absolutely delicious. The dressing is tangy, the vegetables crisp, and the feta cheese creamy. I started out using a recipe from Bon Appetit, but changed up a few of the ingredients along the way. OBVIOUSLY there was less corn than originally planned. I cut down the amount of zucchini because there really is so much raw zucchini one can take. I added a diced red pepper for crispness and sweetness. I also upped the amount of feta cheese, because if there’s one thingI know, it’s that there is never such a thing as too much cheese.
You should definitely make this salad. You should also definitely check your corn at the store for unwanted intruders.
Corn, Zucchini, and Red Pepper Salad with Feta
(Adapted from this recipe by Bon Appetit)
- 3 ears of corn, husked
- 1 medium sized zucchini
- 1 red bell pepper, diced
- 1/4 cup basil, chopped
- 1/4 cup parsley, chopped
- 1/3 cup of olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon of crushed red pepper flakes
- Salt and freshly ground black pepper
- 6 ounces of feta, crumbled
- Bring a pot of water to a boil. Cook the corn in the boiling water for three minutes until bright yellow, remove from water and let cool. Once cooled, cut the kernels from the cob.
- Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise, forming thin strips.
- Combine the corn kernels, zuchinni slices, red pepper, basil, parsley, olive oil, vinegar, and crushed red pepper. Season with salt and freshly ground black pepper to taste. Top with feta.