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 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, drained canned black beans, season with a pinch of red pepper.
Dice the tomato and avocado - shred your 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!

Corn Salad with Apple and Feta

Using the same corn, jalapeno and onion combination - I simply topped it differently.
Placing the corn combo on the plate,
I added shredded Fuji apples (skin on) crumbled feta cheese, and finely chopped walnuts.
Again, just delicious!

Keep in mind, you can adjust every ingredient to your taste. Adjust accordingly.
One other thought worth mentioning ~
The Tex -Mex version of this salad would be fantastic with burgers. The Apple and Feta version would pair well with a lovely fish entree.

Both salads are incredibly simple to make and could be served both ways at one event.
This is all about your gathering, your taste and your menu!
It presents beautifully - serve layered on a platter for a larger event.

Sometimes it’s the simplest recipe that is the biggest hit on the menu!

It’s the simplest things….

Please let us know if you made these recipes! Share a favorite Summer Salad Recipe!

Follow us on Instagram: @creatifliving email: thepaintedartichoke@gmail.com