Fresh Corn Salad

I recently overheard someone say that traveling without kids is a vacation, but traveling with kids is a trip. How true it is. We left Baltimore last Wednesday at 1 pm, an hour later than planned, and our first stop was at 1:20 pm at an elementary school still within city limits. Baby Lydia was screaming for milk, so we pulled over and I fed her while Justin took Evelyn to the playground. That early stop set the tone for our trip. Many stops, feedings, and potty breaks later, we decided to stay at a hotel shortly after midnight. The next morning we enjoyed a hot breakfast and a swim in the pool, then continued on to reach our Michigan destination around 3:30 pm. A ten hour drive took us 27 hours, but we were not upset. The best plan when traveling with kids is to have no plan. We played at the rest stops, ate good food and snacks, and marveled at a random zucchini plant at one of the rest stop gardens. We enjoyed each others company, although Evelyn was rather up and down about being in the car for so long.

But we made it, and it was worth the drive. It is wonderful to see family, play in the lake, and relax. This week we will drive up to Ludington, and then come back to Portage before making the long trek back. We have been enjoying yummy summer food.

I made this fresh corn salad for a recent cookout, and everything in it is currently in season. I like it with fresh crunchy corn, but I bet it would be amazing if you sauteed the corn first. Give it a try and let me know what you think!

Fresh Corn Salad
Adapted from Food Network
Yields 6 cups. Double for a crowd. 

3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil

Mix first three ingredients in a bowl, then gradually whisk in olive oil. Or, combine everything in a jar, put a tight lid on it, and shake.

6 ears fresh corn, cut off the cob
2 cups grape or cherry tomatoes, cut in half
1 bunch scallions, sliced, or 1/4 cup white onion, minced
1 cup fresh basil leaves, thinly sliced

Toss everything together, then pour dressing over. Let marinate at least 15 minutes or up to 2 hours.