My friend Richard is an all-around fabulous person. He lives a glittering life, full of fashion and fundraising and other sparkly things. He also, as it happens, makes a mean corn salad.
When we headed to Abby & Jason's apartment for dinner a few weeks ago (Abby is Richard's sister; Jason is my cousin.), I contributed a peach-blueberry pie, and Richard brought this incredible salad. It was so simple, but so good. He mixed together raw, sweet corn, red onion, feta, avocado and - though he left a bit out of mine, knowing how I feel about it - cilantro.
I couldn't believe how creamy and salty and sweet the whole thing was. It went beautifully with the steak and potatoes Abby and Jason served, and it was just such a perfect dish for the end of summer. You know how it is - we're coming to the end of the bounty of ridiculously delicious summer produce, and you just want as much of it as you can get.
The version I made at home featured basil instead of cilantro (obviously), and mascarpone instead of feta, since that was what I had. I haven't written up a recipe for it yet - though hopefully I'll be able to soon: I have two precious ears of local New York corn waiting in the fridge.