RECIPE SPONSORED BY RIVERBEND GARDENS
Back in Quebec, where I grew up, we would have block parties where corn would get bought, husked and boiled al fresco. I distinctively remember an evening in my early teens. I was at my aunt's place. The humidity of summer was at it's peek and a sheen of sweat covered everyone.
We stepped out into her backyard, where friends and neighbors had assembled. There were strings of holiday lights hung up and picnic tables covered with homemade dishes in every color and style. There was also an abundance of sweet treats that the neighborhood conspired to get their sticky fingers into. They would then run off and hide under the tables to relish their stolen delights.
At the center of all of this laughter and companionship was corn. That was what brought us together under the summer moon. Fresh sweet corn is delicious in all its forms. You can eat it raw, boil it or grill it.
Leftovers can be frozen, canned or included in all matter of dishes like this one.
3 stocks curly kale
1 ear of corn
2-3 small cucumbers
1/4 C pumpkin seeds
1/4 C black or white sesame
1/2 C mayonnaise
2 T grainy mustard
1 t smoked paprika
1 t chili powder
1 t turmeric
2 T lime juice
1/2 t salt
10 min PREP
I use leftover grilled corn for this recipe but if you want to make it from raw you can follow the instructions here.
Remove the kernels from the corn using a knife or a fork, then place in a large bowl with cut kale + cucumbers.
Mix the sauce, then top with seeds and serve.