Whenever I go home, I do binge on American magazines and this trip was no exception. I did limit myself to 4 (mainly due to the luggage allowance restrictions!) and am really looking forward to working through them all. Yesterday, while lying in the sun in my backyard in Scotland ( really!), I discovered this very simple recipe and tried it tonight.
It could not have been easier and is delicious! It calls for fresh corn cut from about 6 ears, but we do not often have fresh corn on the cob here, and it is a bit too pricey to just cut the corn off. So I used large cans of corn instead.
As always, a plain recipe with no notes or photos will follow at the end.
This if from the July issue of Woman's Day:
Tomato and Corn Salad
Serves 12
In a large bowl, combine 6 cups fresh corn kernels (cut from about 6 ears), 2 lbs cherry tomatoes (halved), 4 scallions (thinly sliced), 4 jalapeños (seeded and thinly sliced), 1/4 cup olive oil, 1/4 cup fresh lime juice, 1 tsp salt and 1/4 tsp pepper.
I only had 1 1/2 lbs tomatoes so used 2 large cans of corn with this. I also did not add jalapeño peppers just because I was not in the mood for this tonight. But I am sure they would be great in this salad!
Mixing in a clear plastic bowl, you can see the layers before I mix it up -
Serve with grilled steak or chicken for an easy weeknight meal.
“That sure is swell!” Mickey Mouse
Tomato and Corn Salad
Serves 12
In a large bowl, combine 6 cups fresh corn kernels (cut from about 6 ears), 2 lbs cherry tomatoes (halved), 4 scallions (thinly sliced), 4 jalapeños (seeded and thinly sliced), 1/4 cup olive oil, 1/4 cup fresh lime juice, 1 tsp salt and 1/4 tsp pepper.
Serve with grilled steak or chicken for an easy weeknight meal.
No comments:
Post a Comment