2022 Recipes 06

Just the other day The Big Guy asked for this corn salad recipe… his stomach is his best memory! I have made this salad in the past for BBQ’s and Potluck events. It has a clean crisp taste that adds to any menu. A small bowl can feed quite a large crowd. You can use fresh corn for this recipe, but it can sometimes give off too much starch. I usually use the frozen peaches and cream corn and I slightly undercook it to keep the bright yellow colour.  If you overcook the corn in the microwave, it will take on a gray appearance.  The jalapeno gives a lovely flavour to the corn salad but remember to remove the seeds before chopping.

SALAD TIME SPECIAL

Since it’s salad time I thought I would add this gem. It is one salad mixture of vegetables with 4 options that changes the whole look and taste to a new level of salad. It is easy to adjust for 2 hungry seniors.

Starter Salad: cut 3-4 tomatoes in wedges (cherry or heirloom tomatoes add interest and flavour); slice or cube a cucumber on bias; slice red, orange or yellow peppers in strips; and thinly slice some red onion. This is the base of the following 4 salads!

Home Salad: Add handful of chopped parsley; 3 Tbsp olive oil; 2 Tbsp red wine vinegar; salt and pepper.

Greek Salad: Omit the parsley; drizzle with 3 Tbsp olive oil and 2 Tbsp red wine vinegar; add ½ cup cubed feta cheese; handful of kalamata olives; 1 tsp dried oregano. Mix and serve.

Mediterranean Salad: Omit parsley; 3 Tbsp olive oil; 2 Tbsp lemon juice; add 2 green onions cut on bias and ¼ cup chopped mint. On each serving plate, spread a ¼” thin layer of hummus; at serving time, add 1 cup of broken pita chips into vegetables and mound on top of each hummus plate. Sprinkle with sumac seasoning (optional).

West Coast Salad: Cut all vegetables into 1” sized pieces; omit parsley; 3 Tbsp olive oil; 2 Tbsp lime juice; 1 jalapeno chopped fine; add chopped cooked shrimp; refrigerate for 1 hour. Just at serving time, add 1 diced avocado and ¼ cup chopped cilantro. This salad can be a full summer meal with fresh bread and a nice glass of white wine!

 

Submitted by pbolger@rogers.com

 

 

SPICY CORN SALAD

 

Dressing

2 Tbsp lime juice

1 small jalapeno, seeds removed and chopped

1 ½ tsp honey

¼ tsp cumin

¼ cup olive oil

Salt and Pepper

Optional: Chili pepper flakes

 

3 cups frozen corn cooked in the microwave then cooled

1 orange bell pepper, chopped

1 red bell pepper, chopped

2-3 green onion stalks, chopped

 

Mix and refrigerate up to 3 days.

The Big Guy’s beverage of choice would be an ice cold Tall-Boy Pilsner or a crisp Ontario Apple Cider

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