Monday, July 17, 2017

Corn Salad

I've made this salad twice in two weeks. It's easy, refreshing, and delicious. It's a reconstructed leftover that will be gone in minutes. It's that good.

I recently had friends over for a BBQ. It's really hard to find time that fits everyone's schedules, so when it happens I really enjoy myself. Sara (who is always so generous with her garden, came with her family. Mike and Cindy from Status Symbol Auto Body came with their furry kids. And Pete helped me in the kitchen with a smile on his face. 

I made both chicken and skirt steak fajitas, and everyone brought dishes. It teaches me to accept blessings when friends come over. They are so generous. We had more food than we could eat, which is common whenever we get together. This time, after we all ate our fill and were cleaning up, I noticed a big pot with a lid on top. I had forgotten to serve the corn. Laughable, right? I swear, I do this a lot. If you read any of my posts, you know that I am constantly rearranging, substituting, or fixing an oops. It  always seems to work out though. This time it worked out fairly well.

What does one do with twelve ears of boiled corn? My answer is corn salad. 

Cut the pre-cooked corn off of the cob. I didn't break it up a lot, preferring to have long strips of corn in my salad.

Add peppers, onions, cilantro, parsley, chicken or steak, and cheese.

Grate the peel of a lime and squeeze the juice over. Toss. Add salt, pepper, and olive oil. Kevin packed some up for lunch and ate it heated. He liked it slightly warm. I served it cold another day, and had no complaints. Either way, it's one of those salads that people get a taste for and keep going back for more.

  • 6 ears of corn cut from the cob
  • 1/2 C diced bell pepper 
  • 1/2 C diced onion
    • I used leftover grilled onions and bell peppers from the fajitas in the first salad I made. The second time I used fresh onions and bell pepper
  • 1/4 C fresh cilantro
  • 1/4 C fresh parsley
  • chicken or steak
    • I sliced a full chicken breast. This has the shape of a butterfly. Most chicken breast are sold cut in half
  • 1/2 C grated cheese
    • I used Dubliner because that's what I used in my fajita's and had left over. Cheddar or feta would be delicious, too
  • juice and peel of a lime
  • 1 t salt
  • 1 t pepper
  • 1/2 C olive oil

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