|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! 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 summer 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.
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
- 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
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. Add a (15 ounce) can of black beans, drained and rinsed. Can also substitute commercially bottled Italian dressing, if desired.
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