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.


TheGirlYou'llNeverKnow said...

Hey Im gonna make this for Lex's party on saturday, sounds yummy!! Do you have to use the red wine vinegar do yah thinkg?

NeaCakes said...

I think the vinegar is essential for the dressing, but you don't have to use just red wine vinegar. I have used apple cider vinegar too, but I then slowly add sugar to taste, because it's sweeter.

Taste as you go, and add more sweet or tart. :)

annoyed?good. said...

I think we will try this next, but I'm thinking I should wait until it cools down to like...109. I'll keep ya posted.