Sunday, June 22, 2008
Tastes of summer
Love me some corn salad. It's tangy, sweet, and just fresh. And it has all kinds of variations, that it's different every time. And I can eat the whole bowl, by myself. Yes, I really can.
Here is some guesstimates, since I don't measure anything.
I grilled 6 ears of corn. I soak them in water first, so they kind of steam and retain their flavor. Sometimes I place them right on the grill, other times I wrap them individually in tin foil. Or use frozen corn.
Bell pepper: Whatever flavor you like. I typically use green, we had no green so I used orange.
Onion: I used green onions, but I also love red onion. Once again whatever you got or prefer.
Tomato: I used Roma, because they are more firm.
Olives: canned black.
Jalapeno: totally optional, if you like a little heat.
When the corn is done, just cut it off the cob. A trick I use is put a bowl upside down in a bigger bowl, stand the ear on it's tip and scrape downwards with a knife. Works great.
Dice up everything else. Toss it all together.
1/4 c red wine vinegar
1 tbs dijon mustard
1 tsp italian seasoning
2 tbs sugar (or honey)
salt and pepper to taste
1/4 c olive oil
I taste to to see if it needs more tang or sweet and adjust accordingly. Pour over salad and served.