Summer Corn Salad: The Solution to Same-Old-Potato-Salad

Once upon ten minutes before my dinner guests were due to arrive one evening, I realized I had not prepared a salad.

I also realized that I was out of lettuce.  I had every other vegetable under the sun…just no dang lettuce!

But then I discovered a bag of frozen corn in my freezer.

And so, my summer corn salad was born.

The beauty of this salad is that it’s flexible to your tastes.  Hate corn?  Try jicama.  Detest cumin?  Omit it from the dressing.  Need a main dish?  Add rinsed black beans and cubes of grilled chicken.  Either way, here is how I make it:

Extract the juice of one lime.  (It is always best to use the fresh stuff !)

Add 1 teaspoon kosher salt.  (If you are using sea salt, start with 1/2 teaspoon).

Add one teaspoon ground cumin…

…a few drops of Tabasco sauce…

…and a smidgen of chili powder.

Vigorously whisk in 1/2 cup olive oil.

To round out the flavors of the vinaigrette, add a generous teaspoon of honey.

Now for the veggies!

I prefer using bell peppers of all colors, red onion, jalapeno and fresh cilantro.  No matter what you use, cut the veggies into corn-sized pieces.  In my opinion, uniform pieces of veggies make for a more palatable salad.  The sweetness of a tender kernel of corn is quickly lost when paired with a big, awkward chunk of bell pepper or onion.

Pour dressing over veggies.

Add a bag of defrosted frozen corn and give a good mix.

Another plus with this corn salad?  The longer it sits, the better it gets.  Prepare it up to two days in advance and you’re golden.

Like corn.

(Sorry, that was a corny joke.)

A light, fresh, versatile salad.  Try it tonight!

Summer Corn Salad

*24 ounces or two bags of frozen corn, defrosted

*1/3 cup red onion, small-diced

*1 small jalapeno, seeded and small-diced

*1/2 cup red bell pepper, small-diced

*1 medium lime, juiced

*1 teaspoon kosher salt

*1 teaspoon ground cumin

*1/4 teaspoon chili powder

*couple splashes of Tabasco

*1 heaping teaspoon honey

*1/2 cup olive oil

*fresh cilantro, optional (add right before serving, otherwise, it will turn limp and dark within an hour)

In a large bowl, add all veggies (minus cilantro) and set aside.  In a separate dish, add lime juice, cumin, salt, chili powder, Tabasco, honey and whisk in olive oil until mixture is smooth.  Pour over veggies, mix well.  Prepare up to two days in advance.  Serve with sprigs of fresh cilantro.


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