By Cynthia Nims
This is a delicious example of a salad that holds up well for an evening of grazing and games, which is not the best time to serve a salad of tender greens. Both crunchy fennel bulb and summer’s fresh corn have a delicate sweetness to them, partnering beautifully in this simple combination.
Holding an ear of corn upright on the cutting board, cut downward with a small knife to remove the kernels from the ear, turning it as you go. Repeat with the second ear.
Bring a small saucepan of salted water to a boil and prepare a bowl of ice water. Add the corn to the boiling water and cook for 1 minute. Drain the corn, add it to the ice water, and let cool. Drain the cooled corn an