This next salad was based on the fact that corn was on sale and I love fresh corn. One can make all sorts of great corn salads that are more or less bean-y and more or less salsa-ish. I wanted to do something different. It ended up tasting good because all of the components were good but it is not all the way there yet.
3 ears corn (these were smallish)
1/2 lb eggplant
14 grape or cherry tomatoes quartered
15 mint leaves finely chopped.
Cook the corn. Cut it off the cob and let cool.
Slice eggplant and salt. Let sit for about 20 minutes. Rinse and then dice. Fry in oil. Put between paper towels to remove oil and let cool.
When cool combine the ingredients and squeeze the lime over the top.
Ev suggested removing the eggplant. She did not think that its texture worked. She also suggested adding black beans and avocado and maybe some basil. This would end up as a take on the classic bean-y corn salad with mint and basil in place of cilantro and grape tomatoes instead of usual tomatoes. It would probably be pretty good (classics get that way for a reason).
I, however, want to go big. Ditch the tomatoes (too acidic). Roast (or grill) the diced eggplant. Juice the lime separately and add honey to it. Add some diced chicken. I still feel like it needs something else. Can you help me?
We have not tried either of these variations.