Tonight my cooking club got together for eats and laughst…it was our annual grilled-pizza fest. We (well, not me, specifically) grilled tons of vegetables, & some sausage, and then grilled the dough. Once the dough is grilled, we topped the pizzas, and grilled again until everything was warm and melty.
This year, instead of bringing pizza toppings, I brought a corn salad.
Now when I say corn, I should clarify– I brought a corn salad made with fresh, organic corn that I had blanched earlier that day. It was crunchy and sweet–I can’t imagine it with canned corn now that I’ve made it with fresh.
This salad is all kinds of summer YUM:
- 3 (11 ounce) cans whole kernel corn
- 2 large tomatoes, diced
- 1 large sweet onions, cut into thin strips
- 4 green onions, chopped
- 1 bunch cilantro leaves, minced into tiny strips
- 2 limes, juiced
- 1/3 cup rice vinegar
- kosher salt to taste
- In a large bowl, combine corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.
You can substitute fresh corn that has been cut off the cob. Just blanch briefly in lightly sugared and salted water.
I’m pretty sure I’m going to be eating this ALL.SUMMER.LONG.