I had a couple strategies for what I would bring...
Strategy 1: I decided to bring a healthy veggie salad that I could eat and not feel guilty about.
Strategy 2: I have been wanting to try this recipe I found on Pinterest for banana pudding. It is Paula Deen's recipe, so we all know how that goes as far as fat and sugar go. HOWEVER, I still wanted to try it. So, instead of making an entire batch that I would be tempted to eat my way through at home, I decided to make it to share. I had one serving and it was delicious. I sent some more home with family and I am taking some to work to give to some co-workers. I still got to indulge in trying a dessert I have wanted to try, but I don't have the guilt associated with it -- which is what I WOULD have if it was still in my fridge calling my name.
Today, I would like to share the recipe for the corn salad. I found the recipe on the all recipes website. I have invented a few of my own dishes, but I mostly find them online. I am going to share it here, but I cannot take credit for anything other than following a very simple recipe.
This recipe is just so pretty. It really is like summer in a bowl.
I started out cooking 8 ears of corn in a pot. When they were finished, I ran cold water over them to help cool them off. Then, I began cutting the corn off the cob. I love it when the corn comes off in these big pieces. Fresh sweet corn is one of my favorite things about summer eating!
I set the cut corn off to the side to cool and then began on the rest of the salad. The recipe calls for garden fresh tomatoes. Well, I don't have any of those yet. When it comes to store bought tomatoes, I prefer the sweetness of the grape tomatoes. I cannot WAIT to make this salad when I have tomatoes straight from the garden though!
Anyway, I sliced the tomatoes in two and added chopped sweet onion and fresh basil. I rolled the basil leaves and sliced them into little ribbons (I, uh, learned that from Rachael Ray back when she did 30 Minute Meals...thanks, Rach!)
Next, I put in the corn and added some salt and pepper. The dressing is simple! I just mixed 1/4 cup of extra virgin olive oil with 2 tablespoons of white balsamic vinegar. I tossed it together and put it in the fridge to chill for later. This would be yummy at room temperature also.
This was a great dish. I can definitely see myself making this as a light summer side dish. I think it would be fantastic paired with fish or shrimp.
It was a big hit at the barbecue! Enjoy!!
Summer Corn Salad
8 ears of corn, cooked
3 large, fresh tomatoes (I used a container of grape tomatoes and a container of yellow cherry tomatoes)
Half of a sweet onion, chopped finely
1/2 cup of fresh basil, chopped
1/4 cup olive oil
2 T white balsamic vinegar
salt and pepper
- Cook ears of corn. I used boiling water, but this could be awesome with grilled corn also!
- Take the corn off the cob and place in a dish. Set aside to cool.
- Chop tomatoes, onion, and basil. Place in your salad bowl.
- Add in corn and toss together.
- Combine vinegar and oil. Toss into the salad. Add salt and pepper to taste.