A Sunday cookout is perhaps my favorite meal. It’s a great way to end a relaxing weekend and, for a change, it’s the men who have dinner duty. I tend to hover in the kitchen, away from the mosquitoes, trying to toss together something light to go with the meat and buns...like this salad, which I truly love. It’s colorful, nutritious, and is a yummy side dish to serve with a grilled meal of fish, chicken, or meat. If this is the only part of the meal my daughter will eat, at least I know she ate well!
Corn Salad
Recipe By Shaindy Ausch
- Cooking and Prep: 30 m
- Serves: 6
-
No Allergens
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Potatoes
-
Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender, about 10 to 12 minutes.
-
Using a slotted spoon, remove potatoes and place them in a bowl of ice cold water. Drain.
Prepare the Corn
-
Shuck the corn and break each ear in half. Cook in the same boiling water until tender but not soft, about five to seven minutes.
-
Immerse the corn in the same ice bath as the potatoes, until cool. Drain.
Prepare the Salad
-
Use a chef's knife to cut the kernels off each ear. Place the kernels and fingerling potatoes into a large bowl.
-
Add grape tomatoes, onion, avocado, and spinach leaves. Add the olive oil and lemon juice, and toss gently to combine.
-
Season with salt, chili powder, and pepper. Serve immediately at room temperature.
Please
Log in to ask a question Write your question here
