Read by Michael Flamel

As a Californian, my culinary journey often revolved around avocados, tacos, and the abundance of fresh produce available year-round. Little did I know that a visit to the charming island of Nantucket would introduce me to a centuries-old New England native dish that would forever change my perception of corn—the delightful and refreshing corn salad.

It all began on a warm Summer day when I stumbled upon a quaint, small restaurant tucked away on the island. Intrigued by the local flavors, I decided to try something beyond the usual seafood fare. The menu boasted a dish called “New England Native Corn Salad,” piquing my interest with the promise of a historical culinary adventure.

As the server placed the vibrant salad in front of me, I couldn’t help but marvel at the medley of colors and textures. Fresh corn kernels mingled with crisp greens, vibrant herbs, and a light vinaigrette. It was a feast for the eyes, and I was eager to dive into this unexpected gastronomic delight.

Taking my first bite, I was transported through time. The flavors danced on my palate, and I imagined the pilgrims savoring a similar dish, bridging the culinary traditions of the Native Americans and the newcomers to the New World. The corn salad was a celebration of the land’s bounty—a testament to the harmony between nature and the table.

Intrigued by this newfound culinary gem, I set out to uncover the roots of the recipe. Legend has it that the Native Americans, who had inhabited New England for centuries, shared their knowledge of cultivating and combining fresh ingredients with the pilgrims. Corn, a staple of their diet, became a versatile ingredient in salads, marking the birth of this delectable dish. Since it was the Europeans that brought lettuce in its many variations to North America, it’s not clear when that component was added to the salad, making it a truly cross cultural affair.

Here’s my take on the centuries-old New England Native Corn Salad:

Ingredients

• Fresh corn kernels (cooked and cooled)
• Mixed salad greens (lettuce, arugula, or your preference)
• Fresh herbs (parsley, cilantro, or chives)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Olive oil
• Red wine vinegar
• Salt and pepper to taste

Instructions

• In a large bowl, combine the fresh corn kernels, mixed salad greens, cherry tomatoes, and red onion.
• Toss in a generous handful of freshly chopped herbs for a burst of flavor.
• In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create a light vinaigrette.
• Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• Chill the salad for at least 30 minutes to allow the flavors to meld.

This New England Native Corn Salad not only pays homage to the historical roots of the region but also serves as a perfect companion for outdoor events, picnics, and barbecues. It’s a wonderful alternative to mayonnaise-laden side salads, bringing a burst of freshness to every bite.

So, the next time you find yourself on the charming island of Nantucket, take a culinary detour and savor the flavors of history in a bowl of New England Native Corn Salad—a dish that transcends time and taste buds.