We've been having lots of yummy local corn from our favorite organic farm and also from our own garden. Living here in the corn belt, I've become kind of a corn snob. I don't like to buy corn if it was not picked that day - as it should be for the freshest, sweetest taste and texture! I always buy extra ears, but boil them all at once (only for 4 minutes so they retain the sweetest possible flavor and crispest texture). The next day, with what was leftover, I like to make this salad:
Summer Corn Salad (serves 6 – 8)
2 cups corn off the cob
1 large cucumber, diced
1 large bell pepper, diced
2 cups diced tomatoes
¼ cup chopped fresh parsley
1 T olive oil
2 T apple cider vinegar
Salt and pepper to taste
Toss everything in a bowl.
These are just basic amounts. Feel free to play around with it. The key is a light apple cider vinegar dressing. Just enough to meld the flavors of the veggies together.
Happy eating!
1 comment:
Sounds yummy, I will have to try this soon.
Post a Comment