Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fresh sweet corn salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fresh Sweet Corn Salad is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Fresh Sweet Corn Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fresh sweet corn salad using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Fresh Sweet Corn Salad:
- Make ready 10-15 ears corn, fresh is best (canned /frozen will work)
- Take 8-10 Cucumbers, roughly peeled and diced
- Take 15-20 Cherry Tomatoes, quartered
- Get 1 large red pepper, diced
- Take 1 large green pepper, diced
- Make ready 1/2 Onion, diced
- Take 2 cloves garlic, minced
- Prepare 2 jalapenos, minced
- Prepare Dressing:
- Take 3 Tbsp olive oil
- Take 2 Tbsp Balsamic Vinegar
- Take 2 Tbsp Lemon Juice
- Prepare 2 Tbsp Lime Juice
- Prepare 1 1/2 Tbsp Sugar
August is a special month for anyone who loves to cook. Tomatoes are once again in season, as is sweet corn, zucchini, eggplant, beans, and peppers. Although we do not grow sweet corn in our small vegetable garden, it is available at all of our outdoor markets or greengrocers. Our favorite way to prepare sweet corn is on the.
Steps to make Fresh Sweet Corn Salad:
- Get all your ingredients together, and use the counts and measurements in my ingredients list above loosely. If you have more corn or less cucumbers its still a salad :)
- If you are using fresh corn go ahead and blanch it for 5 minutes in boiling salted water, remove from pot to a bowl of cold water to stop the cooking process. After the corn has cooled cut the kernels from the cob using the old bunt cake pan method.
- Then you peel, chop, dice all the veggies you are using. Place in a giant bowl and stir. I roughly peel my home grown cucumbers but if you are using store bought with the wax coating you are going to want to remove all the peeling.
- Put together dressing ingredients or use any store bought vinaigrette style dressing you want. If you are going to eat this all week (as I plan to) avoid adding salt until serving as it will pull moisture from the veggies and all the extra juice ruins the fresh taste. Also store in a flat cassarole style dish to prevent all those juices congregating at the bottom and ruining your presentation. I hope you enjoy!
Place corn in a large stockpot; add water to cover. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil. In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat.
So that is going to wrap this up for this exceptional food fresh sweet corn salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
