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More Corn

July 1, 2014

I know, I know—another corn salad? 

I think I could eat fresh corn every day in the summer.  It’s just so damn good. 

I come by it naturally—corn addiction, that is.  Here’s a funny little story.  When I was about to start grad school, my parents drove up to Indiana to help me move into my new house.  We went to the farmer’s market on their last day in town, and my parents bought a TON of corn to take back to their friends in Louisiana.  I guess corn is an appropriate gift to signify that you were in the Midwest?  Anyway, they got home, cooked a few ears for themselves, and realized that it was the best corn they’d ever tasted (seriously—my mom still talks about it, almost ten years later).  And so instead of giving the corn away to their friends as planned, they just ate it.  ALL of it. 

So yeah, we kind of like fresh corn in this family.

And anyway, this corn wasn’t even for us.  It’s been the summer of the baby over here—we have a LOT of friends that have recently had babies or will by the end of the summer.  We offered to bring dinner to our friends who just welcomed a new baby girl—so sweet.  We went over there last night to drop it off, and MAN, you just forget how small new babies are!  Especially when your own tiny baby has been replaced by a batshit crazy toddler:

Photo: #sbtb4life #imsoexcitedyall

Anyway, back to the food—pork tenderloin, roasted asparagus, and this corn salad.

Corn, Bacon and Tomato Summer Salad

Ingredients:

5 strips of bacon, cooked and crumbled (one tsp. grease reserved)

4 ears of corn, boiled 2-3 minutes and set aside to cool

1 pint fresh cherry tomatoes, halved

1 bunch green onions, chopped (use only the white and just-green part)

1 small red onion, minced

1 red bell pepper, chopped

2 tbsp. balsamic vinegar

salt to taste

Directions:

In a frying pan, cook the bacon and set aside, reserving one teaspoon of the grease.  Boil the corn and set aside to cool.  Heat reserved grease and add onion and bell pepper, cooking for 5-10 minutes, until soft.  Transfer to a separate bowl and allow to cool for about ten minutes. Add green onions, tomatoes, and bacon.  Using a knife, remove the kernels from the corn ears and add to the bowl (I actually just do this directly in the bowl).  Add vinegar and salt and toss, mixing well.   Serve immediately or chill and serve cold.

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They’re just lucky we dropped it off instead of keeping it for ourselves. Winking smile 

Have a good one!

4 Comments leave one →
  1. July 1, 2014 2:22 pm

    Everything is better with bacon ;)

  2. itzyskitchen permalink
    July 1, 2014 2:48 pm

    YOU totally forget how tiny babies are. Crazy town. Now I’m making a corn salad for the fourth…I must!

    • July 1, 2014 8:20 pm

      I love corn salads because you don’t have to put any mayo in them!

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