Sweet August corn

The corn in our part of the country is at peak this time of year. So sweet and so good you can cut it right off the cob and eat it raw, there's no need to grill or saute it.

Here's some that I de-silked and ready to cut. I place the cob (sans husks) upright in a big bowl and slice down the kernels on the side, that way all the loose kernels end up right in the bowl, a good chef's trick.

So I had my eye out for some nice corn salad recipes. I found two great ones. 

the first used cucumber, feta cheese, tomato, parsley, and a oil and vinegar dressing. Really delicious.

The second was a corn and pasta salad that avocado, cherry tomatoes, basil, and an olive oil/lemon dressing. Also, just great. I ate on them both for days, it's the taste of summer!