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.
Vinaigrette:
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.
3 comments:
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?
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. :)
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.
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