Monday, May 21, 2012

Summer Corn Salad

If you invite me to a barbecue or potluck this summer, there is a really good chance I'll be bringing Summer Corn Salad.

I found this recipe on Pinterest. (Hooked on Pinterest yet?  No?  You really should join the fun!  And follow me!  Summer Corn Salad from is naturally gluten, dairy, and top 8 allergen free, this recipe was sinfully simple.  I made a few small changes (namely swapping out spicy red peppers for colorful bell peppers sauteed in oil) and modified some of the portions.  Why do I love it?  It is fast, super easy, has familiar ingredients, free of all the major allergens and travels very well.  This summer, the two barbecues I attended were an hour away on public transit from my home, so I needed a dish that can handle the travel without spoiling or looking ugly.  This was perfect!  I placed it in a large plastic storage container, added a spoon and off I went!

As for the taste?  My cousins loved it and kept going back for more.  My mom loved it and declared it a keeper.  The ladies at an outdoor barbecue loved it and ate it up!  It has a really fun blend of different textures and tastes with every bite.  As silly as it sounds, it really does taste like summer.  It is perfect for the hot weather we are starting to have in Chicago.  The Chilled Summer Corn Salad can be a side salad, a little taste of the many available dishes, scooped up with a taco chip, or even a burger topping!  The possibilities are endless! (I'm now thinking about tossing it in with some rice noodles for a great lunch dish...)  Not a fan of any of the veggies?  Swap them out.  Have lots of fresh veggies to use?  Go ahead - no need to use canned or frozen.  Once summer is in full swing and my Topsy Turvey is yielding something other than green leaves, I am sure I will be using homegrown cherry tomatoes myself.

Here's how I made my version:

Chilled Summer Corn Salad
1.5 pounds of frozen corn (most bags are 1 pound)
2 diced bell peppers
1 diced red onion
1 can of diced tomatoes, drained
1 bunch of cilantro, chopped
1/3 c lime juice
1/3 c olive oil
Salt and pepper

Heat corn in a large pot with water, according to package directions.  Do not over cook.

Saute the bell peppers in oil in a large pan.

In a large bowl (or the pot once the corn is done), toss everything together, seasoning with salt and pepper to taste.

Chill.  Can make a day (or two or three) in advance (the leftovers were still super tasty).

Delicious cold (or even reheated).  Pairs nicely with burgers and tortilla chips.  Makes enough to serve a crowd (of a dozen or so).

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