Sweet Corn Salad

I was planning to make pulled pork tacos for dinner one night last week (I will post that one later) and I needed a side dish.  Normally, we have Mexican Rice or something equally "blah."  I wanted something different, gosh darn-it!  So while I was at the grocery store I noticed all the fabulous looking fresh corn.  Bingo!  But plain old corn sounded like it belonged in the aforementioned "blah" category, so I decided to jazz it up a bit.  

You'll notice in the recipe below that I used a jalapeno pepper.  Sounds spicy, right?  Not really!  If you remove the seeds, the pepper is not nearly as spicy as you'd think and the corn was SO naturally sweet that I actually think the next time I make it I will add more japapeno.

   

Sweet Corn Salad

(recipe by Mary, Quite Culinary)

8 ears, Fresh Corn

1/4 cup Red Onion, finely diced

1 Jalapeno Pepper, seeded and finely diced

12 Grape Tomatoes, quartered

1 Lime, juiced

2 Tablespoons White Wine Vinegar

2 Tablespoons Balsamic Vinegar

3 Tablespoons Olive Oil

1 teaspoon Cumin

Bring a large pot of water to a boil.  Add corn and cook for 3 minutes.  Drain and cut the kernels off the cob with a sharp knife.

In a separate bowl, whisk together the lime juice, white wine vinegar, balsamic vinegar, olive oil, and cumin.  

While the kernels of corn are still hot, add it to the dressing.  Add jalapenos, red onion and tomatoes to the corn and stir. Allow to sit for 5 minutes or so for the corn to absorb some of the liquid.    Serve hot or cold.  

Chopped Salad with Citrus Dressing

This is one of my all-time favorite salads.  I crave it.  The combination of the sweet, citrusy (is that even a word) dressing with the bacon and blue cheese is mouth watering.  Add in a little grilled chicken, walnuts, & cranberries, and you have a hearty weeknight meal.  


I'm not a big fan of cooking bacon (eating it, yes).  It can get so messy!  One day I saw Ina Garten cooking bacon on a broiler pan.  Genius!  I've never cooked it any other way since.  Just line the bottom of your broiler pan with aluminum foil (for super-easy clean up), and lay the bacon across.  Bake at 425 for about 20 minutes, turning once, until crispy.  When I know we're going to have this salad, I make the bacon ahead of time and store it it the fridge.  

You could just stop with the bacon, but since my meat-loving husband likes to have this salad for dinner as well, I like to add some grilled chicken.  My favorite way to make simple, grilled chicken is to flatten out chicken breasts, sprinkle on sea salt and fresh ground pepper.  Drizzle liberally with olive oil.  

Grill over medium-high heat until cooked through and you have pretty grill marks. Ladies, don't be afraid of your grill!

   

Citrus Dressing

1 teaspoon Grated Orange Zest

3 Tablespoons Apple Cider Vinegar

3 Tablespoons Freshly Squeezed Orange Juice

2 1/2 teaspoons Dijon Mustard

2 Tablespoons Pure Maple Syrup

1/2 teaspoon Freshly Ground Black Pepper 

2/3 cup Olive Oil

In a jar, combine orange zest, apple cider vinegar, orange juice, Dijon mustard, maple syrup and pepper.  Shake vigorously.  Add olive oil.  Shake until combined.  

Chopped Salad 

8 slices thick sliced bacon, cooked and chopped

2-3 chicken breasts, grilled and sliced

Lettuce (I used a bag of Spring Mix)
1/2 cup chopped walnuts

1/2 cup dried cranberries

6 ounces Blue Cheese (I used Roquefort), crumbled