Inspiration comes from many sources – this one was told to me by one of the nurses in my neurologist’s office, just before the power went off! With no power means no lights, so I was unable to write anything down! Oh well, I decided to rely on my somewhat flakey memory. She didn’t give me quantities of anything except the corn so I was going to be on my own anyway.
This is really a delightful, cool, sweet and crunchy salad that will go easily from the dinner table to the BBQ table and it will pair as well with hot dogs and burgers as it will with steaks, chops and ribs. How good is that?
And, if you want, double (or triple) the recipe, add cooked shrimp or chicken, and suddenly you have a nice entrée that doesn’t involve the oven! Another good way to use some of those left-overs (but I won’t tell anyone if you don’t!). If you have a little bit of celery or jicama but not enough for a full meal, dice that up and toss it in! Remember, you can be creative and adding more crunch is just fine! So…enjoy this with lights, or without!
Sweet Corn Salad
- 1 can Mexicorn or
- 2 ears fresh corn on the cob plus 1 Tbsp. finely diced fresh red, orange & green bell peppers
- 1-1/2 tsp mayonnaise
- Salt & pepper to taste
- 1/4 tsp. cayenne pepper or 1/8th tsp. Tabasco, or to taste, optional
If using the canned corn, use the entire contents including the liquid. If using fresh corn, cook the corn, be sure all corn silk is removed, and let cool. In the serving bowl, cut the kernels off the ears and be sure to capture the corn milk. Add the bell peppers and toss all together.
Add mayonnaise and mix thoroughly. The corn should be lightly coated, not gloppy. Season to taste with salt and pepper (and cayenne or Tabasco, or cumin, optional, to taste and to fit in with the rest of your meal).