Mother Shucker

My favorite summer activities include going to the beach, rollerblading and shucking corn.  Yes, I just said shucking corn.  You know why? Because summer corn is the sweetest and cause I find it relaxing.  What can I say? I’m a quirky chick. But I also love shucking corn because I make a damn good Summer Corn Salad, and I would NEVER use anything but the sweetest, freshest corn for this refreshing salad. By the way, I am a terrible rollerblader.  Watch out now.

I could eat a big bowl of this salad all by itself, and, in fact I usually do.  But, it’s really more of a side-dish, like a great accessory.  It is the cognac colored wedges to any summer outfit.  Although this Bite-Sized Blonde likes to walk around in shoes, and only shoes, sometimes an outfit is not only necessary but desired. Queue the main dish…Chicken Paillard.  So, here’s to a well-rounded meal in a well-rounded outfit.

Chicken Paillard and Summer Corn Salad (serves 4)

Summer Corn Salad
Ingredients
6 ears of corn
6 oz. Baby heirloom tomatoes
2 Shallots
4 oz. Feta Cheese
3 tbs. Extra Virgin Olive Oil
2 tbs. Rice Wine Vinegar
Basil
Freshly ground black pepper

Directions
To make the summer corn salad, shuck the corns! Add the corn to a pot of bowling water.  Cook for approximately 7 minutes, or until the color of the corn brightens.  Remove from the boiling water and add to an ice bath to chill.  This will stop the cooking process so the corn doesn’t overcook.  Remove from the ice bath after 1 minute.  Cut the kernels off and add them to a large bowl.  Cut the tomatoes depending on size.  If they are big, you may want to cut them in quarters.  Add the tomatoes to the bowl of corn.  Mince the shallots and add them to the bowl as well.  Crumble the feta cheese and sprinkle on top of the salad.  Toss with the extra virgin olive oil and red wine vinegar.  Season with pepper. Set in refrigerator to chill for 30 minutes.  Garnish with basil before serving.

Chicken Paillard
Ingredients
4 thinly sliced chicken breasts
All purpose flour
1½ tbs. butter
1½ Extra Virgin Olive Oil

Directions
Rinse the chicken and pat it dry.  Season with salt and pepper, and then dust with flour to coat lightly.  Make sure there is no excess flour!! Melt butter with oil in a medium skillet over medium-high heat.  Add the chicken to skillet and sauté until cooked through, about 5 minutes per side.  Transfer to a plate.

Once the salad is chilled, add it to the Chicken Paillard to a sweet and healthy summer meal.