Summer Corn Salad Recipes – Spicey, Basil & More

I was looking at this fabulous apron shop online the other day and saw a ton of fabulous summer time bbqing recipes.  Not only did it get me to run to the store to start thinking about summer time recipes, but it also got me back in the kitchen to prepare a few fabulous, fast and easy corn salads that go with any meal.  The bases are all the same, it’s the sauce and seasoning you need to change.  So here are the basics for each salad and then the different versions are below it.

  • 2 bags of sweet yellow corn
  • 1 zucchini squash
  • 2 large sweet bell peppers, red and orange (to add color to the salad)
  • 1/2 large red onion
  • 1 shallot
  • tons of garlic (I use at least at least 5 tablespoons but I love garlic…most people should use two or three)
  • Sea Salt
  • Ground Pepper
  • Extra Virgin Olive Oil

Take the two bags of sweet corn and boil them in salted water until they are cooked.  While the corn is slowly cooking in the pot, take two tablespoons of extra virgin olive oil and heat it up.  Now mince your shallots, chop your garlic very fine and slice your onions or dice them into chunks.  Add them into the olive oil and get the flavors coming out.  Now slice your zucchini into slices then cut each slice into 4 pieces.  Take your bell peppers and slice them into slices going from the bottom to the top and then cut those slices in half.

Spicey:

Take chili powder and cover the zucchini and bell peppers with it, sea salt, pepper, and add in some ancho chili powder as well.  Everything should be so covered that it is actually red and the sauce in the pan when you saute them becomes a bit thick.  After you take the veggies out and combine them with the sweet corn into a large bowl, add more chili powder and sea salt/pepper to make it spicier if you’d like.

Mediterranean:

Take the veggies and saute them in olive oil with freshly chopped basil leaves.  Now pour in about 1/4 or 1/3 cup of aged balsamic vinegar once the veggies are sauteed.  Let this reduce down a bit then combine with the sweet corn in a large bowl.  To add extra to this, chop fresh campari tomatoes or roma or heirloom tomatoes into halves or bit sized slices and add in more fresh chopped basil leaves.

These are two of my favorite corn salads to make in the summer.  They are easy to make and take next to no time at all.  They are also pretty inexpensive and are healthy if you don’t overdo it on the salt and pepper.  Don’t forget to check out the site for aprons as well if you want something fun and fabulous to cook in.

Food for the Soul: Quarters from the Country

I just got home from a fabulous trip to Chicago and I’m brimming with several new restaurant reviews for you, but they’re going to have to wait. Why? Because of Ree.

If you’re not familiar with Ree Drummond, you may know her as Pioneer Woman. She’s a fabulous food blogger about her life as a country wife and she’s got a kick ass cookbook (that reminds me of the cooking of my grandma and my own hours spent cooking with her on the ranch) and she’s got a beautiful heart to boot.

By now, I’m sure you’ve heard of the devastating tornadoes that ripped through the South last week. Well, Ree wants us all to help…simply make a comment on her blog post HERE.

For every comment between now and noon on May 6th, she’ll donate $0.25 to an organization that will directly benefit victims of the recent tornadoes in the South. That’s it. You can include a comment and the charity you’d most like to support. In addition, she’ll pick 4 entries at the end and donate $500 to the charity in the comment. As of right now, there are 16,077 comments in the thread (which means a donation of $4000!)…let’s see if we can at least double it!

Super easy, fabulous impact, only takes a moment.

You’re a foodie…I know you’ll do the right thing.

And like a good foodie…you’ll share it with all your friends!

~Karen