Yes and Si! That's all I can say about this refreshing salad/side dish/condiment. Not sure how or where in my dreams I came up with this recipe, but it's a great accompaniment to grilled meats and/or seafood. Will serve 8-10.
Ingredients:
Two 1-lb. bags of frozen corn (my fav is the Roasted Corn from Trader Joe's) OR
8 ears of fresh corn
1 pint red cherry tomatoes, halved
2 red bell peppers, diced
1/2 red onion, finely chopped
1 large or 2 medium jalapeno peppers, seeded and finely chopped
Vinaigrette:
1 tbsp. vegetable oil
5 tbsp. Dijon mustard
5 tbsp. white wine vinegar
3 tbsp. sugar
2 tsp. kosher salt
1 tsp. black pepper
1 cup chopped fresh cilantro and/or basil
1. If using fresh corn, add to a large pot of water with a couple large pinches of salt. Bring to a boil, then simmer for about 5 minutes. Remove the corn to a chopping board to cool; slice off the kernels and place into a bowl.
2 red bell peppers, diced
1/2 red onion, finely chopped
1 large or 2 medium jalapeno peppers, seeded and finely chopped
Vinaigrette:
1 tbsp. vegetable oil
5 tbsp. Dijon mustard
5 tbsp. white wine vinegar
3 tbsp. sugar
2 tsp. kosher salt
1 tsp. black pepper
1 cup chopped fresh cilantro and/or basil
1. If using fresh corn, add to a large pot of water with a couple large pinches of salt. Bring to a boil, then simmer for about 5 minutes. Remove the corn to a chopping board to cool; slice off the kernels and place into a bowl.
If using frozen corn, place in a large heat-proof bowl and add 1/2 cup of water. Cover with plastic wrap and microwave about 8 minutes. Drain any excess water from the corn and place into a bowl.
2. Mix the halved cherry tomatoes, diced bell peppers, red onion, jalapeno peppers & chopped cilantro and/or basil to the corn.
3. Whisk vinaigrette ingredients together in a medium saucepan. Bring to a boil. Immediately remove from heat and pour over the corn mixture.
4. Cool, cover, and refrigerate at least one hour before serving. Best to make the night before, and then let the salad come to room temp. before serving.
2. Mix the halved cherry tomatoes, diced bell peppers, red onion, jalapeno peppers & chopped cilantro and/or basil to the corn.
3. Whisk vinaigrette ingredients together in a medium saucepan. Bring to a boil. Immediately remove from heat and pour over the corn mixture.
4. Cool, cover, and refrigerate at least one hour before serving. Best to make the night before, and then let the salad come to room temp. before serving.
Use 3 1-lb. bags of roasted or regular corn.
Minced jalapeno peppers and red bell peppers.
1/2 of a red onion, finely chopped.
Toss in all the chopped veggies with the corn.
White wine vinegar and Dijon Mustard.
For the vinaigrette: whisk together vegetable oil, Dijon mustard, white wine vinegar, sugar and salt. Bring to a boil.
Pour hot vinaigrette over the corn salad, add black pepper and stir well.
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