Eileen's Monterey Kitchen: Corn Salad

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Wednesday, May 1, 2013

Corn Salad

My neighbor brought over some corn salad soon after they moved in. Since she doesn't make it from a recipe, she just told me what was in it. I promptly forgot about it since it was in the middle of winter. Now that fresh corn is in the stores, I found a version in Susan Branch's Summer Book. Here is MY version of it.

4 ears of white corn or 3 cups frozen, cooked
1/2 bell pepper chopped, (any or all colors)
1/4 cup diced red onion
1/4 cup finely chopped cilantro

Dressing:
1/4 cup olive oil 3-4 tablespoons lime/lemon juice
1/2 teaspoon smoked paprika 1 small garlic clove, minced
salt and pepper to taste

Cook the corn in the microwave. (See ** below) After you have de-husked the corn, put into a bowl of cool water, while you chop the remaining ingredients. Remove the corn when it has cooled, and cut the kernels off the cob. Prepare dressing by combining ingredients in a jar.

Toss corn with remaining ingredients. Pour dressing over and refrigerate several hours or until chilled.

**To microwave corn on the cob, check out this video.