Monday, July 2, 2012

Summer Corn Salad

I recently got together with some girlfriends for a Pinterest party where everyone brought the ingredients to make something they found on Pinterest. Everyone picked a number to find out what course they got and then picked something from Pinterest (which could really be anything from the internet since you can "pin" from any site). We didn't put a theme to it and wound up with some really great dishes.

I got the side for the main dish and knew I wanted something summery. This salad tasted like summer to me (not like sand and suntan lotion, but the food of summer!) and we polished off a big bowl of it. I've made it a few times since then and some of the other girls have made it--it's a definite crowd pleaser!

Summer Corn Salad

6 ears of corn, shucked (I also supplemented with steamed frozen corn when I didn't have enough fresh and it turned out fine), cooked, cooled, and cut off the cob (I like some cook it I boil it for about 14 minutes)

1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chiffonade fresh basil leaves
Combine vinegar, oil, salt, and pepper in a medium bowl. Add onions, corn, and tomatoes and toss in dressing. Stir in basil just before serving and adjust salt and pepper to your taste. Serve cold or at room temperature.

This is how Bear makes sure he isn't left behind (he hasn't ever been left, but I think sometimes he just wants to be sure). Lay by my stuff and hook his leg in my purse!

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