Wednesday, July 1, 2015

Summer Corn Salad


Taking advantage of summer's fresh vegetables is the best way to eat fresh, light, and healthy food.

One of my favorite vegetables is corn.  We eat it all summer long.  Mostly preparing fresh corn on the cob.  I just love it soooo much that I don't think there is ever enough corn to eat!

This past Sunday MGG and I had a went to a concert in the park, taking a picnic dinner while we listened to a Bee Gees cover band.  So much fun!  I'm dating myself but I used to love the Bee Gees and it was great to hear all my favorite songs again.  Anyone else a Bee Gee fan?

So a picnic dinner calls for food that is easy to pack, and easy to eat.  While I could have taken some corn on the cob I decided to make a corn salad instead.  That way I could make a heartier salad by adding other vegetables in the mix.

This is a light and fresh salad, mixed with several fresh vegetables, and tossed with a wonderful vinaigrette.  Can't get much simpler than this.  Again, this is a perfect side dish for your 4th of July BBQ, a picnic, potluck, or concerts in the park.  It goes with all types of main dishes from BBQ, ribs, chicken, burgers, name it. 

Enjoy this fresh salad this weekend!

Summer Corn Salad

serves 6

5 tsp olive oil, divided
1 T lime juice
1/4 tsp salt
1/4 tsp sriracha sauce
1 1/2 cups fresh corn (may use frozen) (3-4 corn cobs)
1 1/2 cups multi-colored grape tomatoes, halved
1/2 cup cucumber, small dice
1/4 cup red onion, small dice
2 T fresh basil, chopped
1/4 cup feta cheese, crumbled

In a small bowl, whisk together 4 teaspoons oil, lime juice, salt and sriracha sauce. Set aside. Cook 3-4 cobs of corn in the microwave, or in boiling water until done. Allow to cool slightly and then cut off the cob with a sharp knife. 

In a large bowl place corn. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Chill in the refrigerator 1 hour. Sprinkle with cheese just before serving.

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