Celebrating Summer Corn!
Stopping by the market hungry, I was trying to figure out what I was in the mood to eat.
Wandering through the produce section, I spotted Corn on the cob. It’s summer ~
corn sounded just perfect! I brought it home but didn’t feel like lighting the grill. I cleaned it and steamed it briefly.
Corn salad became the plan!
Cutting the kernels off the cob, I decided to use corn
as the base for two salads ~
Below are the basic guidelines to making these
scrumptious salads:
Slightly Spicy Tex - Mex Corn Salad
Lightly salt steamed corn to taste
In a food processor finely chop pickled jalapenos and onion.
Add pepper and onion to corn, mixing with a small
amount of olive oil and white vinegar.
In a separate bowl drain canned black beans,
season with a pinch of red pepper.
Dice the tomato and avocado - shred cheese
Layer the ingredients on a salad plate,
corn first, black beans, tomato, shredded cheese
and avocado
Dust the entire dish with a hint of red pepper
and serve
Scrumptious!
