To continue with “Salad Days” here is a recipe for “Fiesta Corn Salad”, so called because of the bright colors and the Tex-Mex flavors. It is quick to prepare and can be done well ahead of time. In fact, 8 hours or even a day ahead allows the flavors to mingle and enhance each other.
I fix this often in the summer, and occasionally in the winter when I need a flavor boosting pick-me-up. It is great to fix for a crowd and also as a contribution to a potluck dinner or picnic. I have made large batches of it for 40-50 people stored in food bags and stuffed here and there in the frig.
Use fresh corn, cut from the cob and cooked in water just till tender, or grilled on the cob and then cut from it. You can pan roast cut corn in a nonstick skillet just till it begins to brown. Grilled or roasted corn has a sweetness that can’t be achieved by boiling or steaming it.
Frozen corn can be used if you thaw it first. Put it in a strainer and run cold water over it for a few minutes. Most of the time I use canned corn. It’s fast and I always have it on hand.
Broil or grill a steak (maybe a marinated flank steak), slice it and serve it with the corn salad for a complete meal.
FIESTA CORN SALAD
Corn (fresh from the cob, frozen and thawed, or canned and drained) (2 cans)
Red and/or green bell pepper, diced (1/4 c. each)
Green onions, sliced (4-5)
Red/purple onions, diced (1/4 c.)
Fresh cilantro, finely chopped (2 T.)
Olive oil (2 T.)
Lime juice (1 T.)
Red wine vinegar (2 t.)
Cumin (1/4 t.)
Salt and Pepper to taste
Cilantro leaves for garnish
Mix all in large bowl. Serve as is or on red lettuce leaves. Garnish with whole cilantro leaves.
Can be kept refrigerated for several days.
Note: The amounts given are just a starting point. Let your taste buds be your guide. You may want more or less of some amounts. Taste as you go and adjust the amounts. Also, I like to use both white and yellow corn just for added appeal but one or the other is just fine. My neighbor Bonita made her own version of this dish and added black beans.
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