Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fresh sweet corn salad. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Fresh Sweet Corn Salad is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Fresh Sweet Corn Salad is something that I have loved my entire life. They’re nice and they look wonderful.
When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook fresh sweet corn salad using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fresh Sweet Corn Salad:
- Take 10-15 ears corn, fresh is best (canned /frozen will work)
- Get 8-10 Cucumbers, roughly peeled and diced
- Take 15-20 Cherry Tomatoes, quartered
- Make ready 1 large red pepper, diced
- Make ready 1 large green pepper, diced
- Take 1/2 Onion, diced
- Get 2 cloves garlic, minced
- Get 2 jalapenos, minced
- Prepare Dressing:
- Prepare 3 Tbsp olive oil
- Take 2 Tbsp Balsamic Vinegar
- Take 2 Tbsp Lemon Juice
- Get 2 Tbsp Lime Juice
- Take 1 1/2 Tbsp Sugar
Corn Salad makes the perfect summer dish for picnics, potlucks, or BBQs. Summer Corn Salad "A friend gave me some fresh-picked corn today and I really wanted to showcase it. Southwestern Roasted Corn Salad "This is a perfect side dish for a BBQ and tastes great on a hot summer day." - Kim Fusich. Chef John's Corn Salad This salad is fresh, light, and goes with everything.
Steps to make Fresh Sweet Corn Salad:
- Get all your ingredients together, and use the counts and measurements in my ingredients list above loosely. If you have more corn or less cucumbers its still a salad :)
- If you are using fresh corn go ahead and blanch it for 5 minutes in boiling salted water, remove from pot to a bowl of cold water to stop the cooking process. After the corn has cooled cut the kernels from the cob using the old bunt cake pan method.
- Then you peel, chop, dice all the veggies you are using. Place in a giant bowl and stir. I roughly peel my home grown cucumbers but if you are using store bought with the wax coating you are going to want to remove all the peeling.
- Put together dressing ingredients or use any store bought vinaigrette style dressing you want. If you are going to eat this all week (as I plan to) avoid adding salt until serving as it will pull moisture from the veggies and all the extra juice ruins the fresh taste. Also store in a flat cassarole style dish to prevent all those juices congregating at the bottom and ruining your presentation. I hope you enjoy!
Be sure to use fresh sweet corn when making it, the sweeter the better. If you make it the day before serving, flavors will have a chance to blend. This keeps for several days in the fridge. Cook time is minimum chill time. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper.
So that is going to wrap this up for this exceptional food fresh sweet corn salad recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
