Have you been to the grocery story lately?
Well, if you haven’t, let me inform you. Corn is basically a penny.
In light of that, I’ll tell you a short story…
Last weekend, while visiting my parents, my mom showed me a tasty dish she’d whipped up for supper. Corn Salad.
Well, to cut to the chase here, there was no “tasty dish” left for later because I ate it ALL… END OF STORY.
Sorry mom. Sorry anyone else who wanted to eat it. But… you snooze you lose.
So, this is my gift to you this week. Make this corn salad. It’s easy, delicious, and won’t spend a lifetime on your hips. Not that that matters, but we’re all wondering. It’s only natural.
Eat it on top of chicken, mix it in with rice, or just eat it straight up. Like me. Right out of the fridge. Cold bowl in one hand, giant serving spoon in the other. You may also pair this with dragon fried shrimp, check out this recipe from https://makeadish.net/recipe/magic-dragon-fried-shrimp/.
Ingredients:
1/2 Red Onion, finely chopped
1 large clove fresh garlic, finally minced
1 cup cucumber, seeds removed and chopped
1 tbsp. olive oil
Juice from 1/2 lime
2-3 ears of corn, grilled or boiled
1/4 cup of cilantro, loosely chopped
salt and pepper to tasted
1/2 jalapeno (if you’re feeling like you need a corn that bites you back)
1 cup cherry tomatoes sliced in half
1 avocado chopped
Directions:
- Grill or boil ears of corn, then remove kernels with knife
- Combine with all other ingredients
- Chill for at least an hour or more
- EAT. LOVE. SHARE.
Side note here… Everyone loves this. Even picky toddlers. It was a miracle I got any pictures taken at all. Their hands were in the dish every time I turned around.
So, eventually I just gave out some bowls so I could finish 🙂
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Emily
July 1, 2016 at 10:41 am (8 years ago)Definitely making this! I’ll probably sub a red or yellow bell pepper for the jalapeño. Thanks for sharing the recipe!
Katie Short
July 13, 2016 at 12:03 pm (8 years ago)Good! You are going to love, love, LOVE it! Let me know how it turns our with the pepper switcheroo 🙂