It is corn that reminded me. In the midst of growing wedding-to-do-list stress (because grow it does, despite the fact that the wedding is only three weeks away). While a Vegas wedding was starting to sound awfully attractive, Elvis suits and neon lighting not withstanding. When a work crisis solved itself only after I had spent frustrating hours trying to make it right. Corn reminded me “I am here, now, enjoy me because I will be gone before you know it”.
Ah, yes. Loving what you’ve got. Sometimes the most difficult math to do is to count my blessings*.
*Totally knicked that from someone allgreatquotes.com calls “Eric Hoffer”.
Crunchy, dilled corn salad
Based on a recipe found at food52.com, via Gluten for Punishment
- 2 ears of corn
- Half a cucumber, seeded and diced
- 1 large bell pepper, cleaned and diced
- Large handful of dill, finely chopped
- Small red onion, diced
- ½ cup plain yogurt (not the thick Greek kind)
- Splash of olive oil, optional
- Salt, to taste
- Chunk of feta, crumbled
Bring a large pot of water to a boil, add husked ears of corn and boil for ten minutes. Plunge in cold water to stop the cooking, then leave to cool completely. Meanwhile, mix the yoghurt with the red onion and set aside. When the corn has cooled, cut the kernels off the cob into a large bowl. Mix in the bell pepper and cucumber dice and the dill.
When you’re ready to serve, pour the yogurt over the salad through a strainer, to catch the onion dice. Mix thoroughly, taste, and add olive oil and salt to taste. Sprinkle with feta and serve.