I made the best corn salad yesterday. It isn't so much of a recipe as it is a list of ingredients, most of which you see in the photo above.
I had 5 ears of corn, which I cut off the cob. I combined the corn with a diced red pepper, a diced jalapeno, and about a third of a cup of diced red onion. I then put this veggie mixture in a saute pan over medium heat for about 6 minutes, stirring often. Add salt and pepper to taste.
That is a new All Clad 4 quart saute pan by the way. A birthday present from my husband. What sold him on this particular pan (besides me begging for it) was that it comes with its own spatter cover, as well as a separate lid. It is a beautiful pan.
Anyway, saute the veggies in a couple tablespoons of olive oil for six minutes or so, then let cool in a bowl. Add a quarter cup of diced cilantro (use basil if you hate cilantro) and the juice of one lime. Taste again for salt. Cool in fridge until you serve it.
It was simple, it was colorful, it was tasty and everyone asked for the recipe.
This is such an easy side dish for your next barbecue. You could add a rinsed can of black beans, diced tomato or avocado to make it your own. (I would not saute the tomato or avocado, but add them at the end with the cilantro and lime juice).
Have a great weekend everyone and happy Father's Day!
6 Responses
Perfect timing! I decided last night watching the Warriors game that some sort of corn salad was going to be on the menu for Father’s Day. Now I actually have the recipe! Thanks Nicole! Have a great weekend.
Mary
That salad is so colorful & sounds delicious! I’ll bet you’ll get lots of use from that new sauté pan! Have a great Father’s Day weekend!
Oh, yum! That salad looke delicious.
DH, DS2, and I all have the gene that makes cilantro taste like soay dish water so it’s not a matter of hating cilantro as much as it’s the fact it tastes awful. DS1 love cilantro which just goes to prove the genetics we learned in high school biology. 🙂
Hugs!
I have been playing with Mexican Street Corn receipies lately – yours is much healthier
I LOVE corn salad. I even make it with frozen white corn when fresh corn isn’t available. ;p
I made corn salad for Easter with much the same ingredients. But I didn’t cook my veggies. Except the corn, which I boiled before cutting it off the cob. I dressed it with oil oil and vinegar. No cilantro because my sister doesn’t like it.