Tuesday, May 29, 2007
Fresh corn salad
Salad Stravaganza, another round-up request this time to share some salad recipes. So here is mine. If you want to share a favorite of yours slide on over to La Mia Cucina for the rules. The deadline is June 25 with the round-up coming July 1 just in time for those of you celebrating the Fourth of July.
Our fresh corn is just coming to local farmer's markets and all I can say, Yipee! Love the stuff. No recipe, our favorite is a quick boil and on to the table. I eat it without butter or anything else but on occasion a sprinkle or three of Tony Chachere's creole seasoning. Sacre Dieu!
Here is something I've tossed together this weekend; a fresh corn salad. Pretty easy and quite tasty. It is also one of those dishes you can fuddle around with to suit your tastes adding more or less of the hot stuff. There is something quite summerly about sweet corn and something spicy and now ya got it in one fork-full.
Spicy Fresh Corn Salad
Dressing, mix together:
3 tablespoons olive oil
2 tablespoons fresh squeezed lime juice
2 tablespoons salsa, or 1 canned chipotle pepper, chopped
2 tablespoons peeled and chopped grilled red pepper
1 clove garlic, minced
1/2 teaspoon minced ginger (I used a microplane)
About tablespoons of finely chopped fresh mint
Salt and pepper to taste
Shuck and wash two ears of sweet corn
Brush on just a bit of olive oil and cook on a hot grill for 10 minutes, turning often; cool
Cut corn from cob into a medium bowl
Mix in dressing, chill one hour and serve. Don't serve too cold.