It's getting to be that time of year for lighter meals and lots of fresh produce. One thing I absolutely love to make is fresh corn salads and salsas. All you do is boil a few cobs of corn and when they cool, remove the kernels. Or even better, cut the kernels off some leftover grilled corn. You can use these fresh corn kernels to make lots of great side dishes and condiments. Here's two of my favorites:
Corn, Tomato & Basil Salad
Fresh Corn on the CobCherry Tomatoes, halved
Fresh Basil, cut into ribbons
Olive Oil, to taste
Balsamic Vinegar, to taste (just a splash or two)
Fresh ground Salt and Black Pepper, to taste
Fresh Corn Salsa
Fresh Corn on the Cob
Tomatoes, chopped
Jalapeno Pepper, diced
Bell Pepper, chopped
Green onion, chopped
Fresh Cilantro, chopped
Olive oil, to taste
Lime Juice, to taste
Fresh ground Salt and Black Pepper, to taste
A couple hours (or a day) ahead of time, cook the corn in boiling water (or use leftover corn on the cob). Cut the kernels off the cob and cool in the refrigerator. Combine the cooled corn, with the remaining ingredients and stir to combine well. Enjoy!
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This recipe look so interesting because it's filled with yummy and colorful ingredients. I remember my dad put some popcorn on his salad last year after he bought some popcorn machines for sale. It tasted good as well.
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