There are a lot of variations of corn salad so add in ingredients or a dressing that you prefer. Other options that I found include black bean, avocado, sweet onion, blue cheese, red bell pepper, arugula and dressings with olive oil + lime + cilantro or lemon + olive oil.
The recipe below made a delicious side to our brisket. Maybe it was just the presence of the dinner
guests, especially our latest addition (not mine!), that made all the food
taste especially good…
Ingredients:
2.
1 small or ½ cup red onion, small-diced
3.
1 container cherry tomatoes, quartered
4.
3 T apple cider vinegar
5.
3 T olive oil
6.
½ teaspoon kosher salt
7.
½ teaspoon freshly ground black pepper
8.
½ cup fresh basil leaves, julienned, or dried basil
flakes
Shuck the corn and place corn in a large pot of water (straight
from the faucet temperature). Cook the
corn until the water starts to boil. Remove
from the boiling water. (If you like a
grilled, smokey flavor, you could also place on the grill for a few minutes on
each side to sear the corn). When the
corn is cool, cut the kernels off the cob, cutting close to the cob.
Place the corn kernels in a large bowl and add the red
onions and tomatoes. Add the ingredients
for the dressing (#4-8) . Stir and enjoy
cold or at room temperature.
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