Wednesday, September 19, 2012

Work, Home and Family - Fresh Corn Salad

This was a keeper along with many of the 12 recipes I tried this summer. 

Quite frankly, I was expecting more of them to be flops. 

For our first anniversary, my parents bought us a subscription to a cooking magazine. It had some great recipes - many of which we tried and kept.  There were  few - yikes!  Most were edible.  One was an entire pot that we had to throw out  - the ingredients looked great but the recipe was definitely not.  So, now I'm always skeptical when I try a recipe.

Fortunately, this one is a keeper! 
And, unfortunately, I don't have a picture.

Since corn season is almost over, I thought I'd post this before the fresh corn is completely gone.

Fresh Corn Salad
Adapted from Better Homes and Gardens, July 2012 Issue

4 ears fresh corn (you could probably use 1 1/2 c canned, drained if you'd like)
1/2 c finely diced onion (the original recipe called for chilled red, I used white because that's what I had)
1/2 c cucumber, not peeled and diced  (original recipe called for seeded, we didn't)
1/2 c red or orange sweet pepper, diced
1/2 c cherry or pear tomatoes, halved or quartered (we used yellow pear tomatoes)
3 tbsp parsley, finely torn
1 tbsp basil leaves, pulled apart
1 tbsp fresh jalapeno, seeds and veins removed, diced (we consider this optional)
1/2 tsp sea or kosher salt
1 -2 c small greens (the original recipe called for arugula, but we used baby spinach and red lettuce)

Dressing: (the original recipe doubled these ingredients, except for the pepper)*
1/4 c apple cider vinegar
1/8 c sugar
1/2 tsp salt
1/2 tsp freshly ground black (or red) pepper

For salad, cut kernels off cobs.  In a large bowl toss corn and remaining ingredients except salt and greens.  At serving time, transfer corn mixture to serving bowl and season with salt.  Add greens and dressing. Toss lightly to mix.  Serve immediately.

Makes 8 servings of approximately 77 calories per serving.

We served this as a side dish for dinner one night and found it very tasty.  It was a good compliment to grilled meat and tasted very summery to us.  I hope you enjoy it too!

 

* We like our salads very light on dressing and sometimes even eat our salads without any dressing at all!  The amount of dressing called for in the original recipe was simply way to much for us.  If you like dressing, please feel free to double the amounts back to the original! Oh, and yes, we really like pepper at our house!

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