Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
I love to use the freshest ingredients at their simplest best, allowing their flavors to shine. Fresh Corn Salad with Cherry Tomatoes and Mozzarella is a perfect salad to make during the summer months when fresh corn is at its height of sweetness and heirloom cherry tomatoes are abundant. If possible, buy your corn at a farmer’s market or farm stand to ensure maximum freshness.
Well, unless you’re like me and you have some growing in your garden. Then THAT’s as fresh as you can get. There is almost nothing as good as going out into the garden, pulling that corn off the stalk, ripping off the husk and silk and just eating it warm and raw, right there, standing in the sun.
Second best is in this salad.
Because corn converts sugar into starch fairly quickly, you will find store bought corn to be not as sweet or tender as fresh from the farm corn.
If your corn has to come from a supermarket and you don’t feel that it is at its tender best, you should blanch the kernels for a couple of minutes in boiling water to tender them up. Just bring a pot of water to a simmer, add a little salt and sugar (the sugar will help replace that sweetness); drop the corn cob into the water for 3 minutes, remove and place in ice water to stop the cooking process and firm the kernels up. Then proceed with the recipe.
This salad is perfect for taking on a picnic or to a summer pot-luck!
Cutting corn from the cob can be challenging, it seems to want to fly all over the kitchen. So here’s a handy way to cut corn from the cob using a bundt pan.
As you can see, the corn fits into the center hole making it much more stable, and the kernels will fall right into the pan for easy collection. I just love multi-purpose kitchen items, don’t you?
Because this salad can be served either cold or at room temperature, it’s perfect for taking on a picnic or to a summer pot-luck!
Combine all the ingredients in a large bowl. Toss well; serve at room temperature. Can be made a few hours in advance, cover and refrigerate. Remove from refrigerator at least 30 minutes prior to serving.
LindySez: All Rights Reserved Meritage BLT Corp 2016
Site developed especially for LindySez by Chris Geirman