Husk the corn while boiling 1 inch of water in a large pot. Place the corn in the pot and cover, bring the water back to a boil, and steam the corn for exactly 3 minutes. Remove from the pot, plunge into cold water to stop the cooking process, and let the ears cool. Remove from the cold water and dry. This step can be done in advance and the cooked ears of corn kept in the refrigerator until you are ready to continue.
Cut the kernels off the cobs by holding the ears vertically on a large cutting board and cutting down against the cob with a sharp knife. You should have about 3 cups of corn niblets. Place in a medium-sized mixing bowl.
Add the drained chick peas, the chopped red bell pepper, and the sliced scallions. Toss gently.
Place the lemon juice in a small bowl and whisk in the olive oil, salt, and ground black pepper. Pour over the corn mixture and stir gently to coat.
This salad can be served immediately or chilled for up to several hours before serving.
Yield: 5 cups (8-10 servings)
Jamie Stolper is the Food Editor of ShalomBoston.com. |