Tuesday, June 30, 2009

Fresh Corn Salad

Garden fresh corn, sweet bell peppers, tomatoes and some red onion, combine with a sweet and sour vinegar and oil dressing for a wonderful summer salad!

Fresh Corn Salad

As far as fresh veggies go, I've sure been enjoying my garden tomatoes I'm not gonna lie, but this is the first year that I've not had an abundance of fresh green beans and fresh peppers. The peppers are way behind thanks to those pesky aphids, and while a couple of them do have some blossoms, the heat is pretty rough on them here lately. Maybe now that July is here we'll start getting some more regular rain to help with that. I guess the trade off is that this year, unlike last year, I have had a lot of tomatoes and cucumbers, so I'm happy about that! Right now is the perfect time of the year to find some great super sweet corn at the farmer's market, or at the very least, in the grocery store, so by all means, use fresh!

You can grill it, roast it in the oven, or boil it, which is my most favorite way to eat it, slathered with pure butter or a nice compound butter blend, and of course, a nice sprinkle of kosher salt. But, why not enjoy it in a salad, in some Mississippi "Caviar," or better yet, as a salad, like here, and here it is especially good when made with grilled corn. You can serve this all on its own for a light meal, as a side dish, or use it as a salsa type dip for tortilla chips. Let it marinade for a couple of hours in the ever popular Southern blend of sweet and sour dressing, and you've got a fresh, yummy, summer salad that's pretty healthy. Yeah, on occasion I do that.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Fresh Corn Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

Ingredients
  • 6 ears of corn, stripped of husks
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup of sugar, or substitute
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper, or to taste
  • Couple of dashes of crushed red pepper flakes, optional
  • 1 medium red onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 cup of fresh parsley, chopped
  • 2 large tomatoes, seeded and chopped
Instructions

Bring a large pot of generously salted water to a boil and add the corn. Return to a boil and boil for about 6 minutes. Drain, return corn to pot and cover with cold water. Set aside.

In a large glass bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended. Remove the corn from the cob and add to the dressing. Top with the onion, bell pepper and parsley. Toss, taste and adjust seasonings, especially the salt. Refrigerate for a minimum of 2 hours, stirring occasionally. Just before serving, add the tomatoes and toss.

Cook's Notes: This can be served as an accompaniment, as a salsa with chips or as a side dish. Great with summer BBQ, burgers, or any Tex-Mex type of meal. Toss some in with your favorite pasta salad too!

Use local fresh corn when it is in season and at peak during the summer months, but when not available, substitute 2 cans of whole kernel corn, drained or 1 (10 ounce) package of frozen corn, about 2 cups. Excellent with grilled corn. Add a (15 ounce) can of black beans, drained and rinsed. Can also substitute commercially bottled Italian dressing, if desired.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on June 30, 2009
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12 comments:

  1. I have made this using frozen corn and while it's not as good as fresh, it's still MIGHTY good.

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  2. Mary, this looks just delicious and the color in your photo is wonderful.
    I love corn salad.

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  3. This salad sounds wonderful, and I am going to make it for company. I know what you mean about the steering wheel death grip. For me it was snow. I am glad to be rid of it for good.

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  4. LOVE, LOVE, LOVE your blog, a girl after my own heart...Yummy good southern food!!!

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  5. I am so jealous of your growing season....not the heat, though. I put my little veg garden in late and it's all just about the same size it was when I planted. :-( Love this salad and will try it ASAP!

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  6. You are so right Bev!

    Thanks Mary - that's just the beautiful colors of the salad itself - isn't it a pretty salad.

    No kidding Sue! You're certainly in a different climate now - now, if only we could eliminate those pesky hurricanes!

    April, welcome! Thanks so much - hope to see you again.

    Sandy, I'll bet they've grown, but for some reason it seems so slow in the beginning. I thought the same thing until I look at pictures from my gardening posts. Don't be too jealous - a long growing season means LOTS of bugs to fight! And now, it's the heat that is hampering new blossoms AND burning up my plants. When we had that high heat spell last week I had major blossom drop. They seem to rebounding but so frustrating.

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  7. I love corn salads...this sounds delicious and it's the perfect summer "side"!

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  8. This corn salad looks absolutely wonderful. I love the colors.

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  9. Glad the rain hit after the truck was loaded. Mud is probably much harder to move. lol Glad you're getting some rain.

    Your corn salad sounds so good! I may have to make some for my very own.

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  10. This is down home cooking, just like I like it!

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  11. I LOVE corn on the cob but the family? not so much. (I still cant believe I have a corn disliking family) But I wont let them stop me from eating my corn. I'm gonna try this one real soon!

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  12. I add beans to mine to kick up the fiber. A can't go wrong salad that's oh so pretty!!!

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