Michigan Corn Salad with Honey Smoked Salmon
Serves 4 (or 6-8 as a side dish or light meal)
1 lb. honey smoked salmon, or any good quality hot smoked salmon
6 ears local corn
1/3 cup red onion, finely diced
1/2 cup basil leaves, thin chiffonade slice
1/3 cup red pepper, finely diced
2 t finely chopped jalapeño peppers
4 T cider vinegar
3 T extra virgin olive oil
Kosher salt and pepper
Boil corn and slice off the cob. Mix all ingredients except salmon in mixing bowl. Season with kosher salt and pepper, cover and refrigerate.
When ready to serve flake smoked salmon in large chunks into corn salad and toss. Serve cold (salad will keep up to 3 days).
