After several weeks of summer heat Corn and most of the
ingredients in this recipe are ripe and abundant. Perhaps too abundant!
This can also be made with whole kernel corn from a can or frozen...
but fresh is best.
1 1/2 C whole kernel Corn.
1 tbsp margarine or oil
1 large vine ripened tomato chopped
1 medium cucumber peeled and chopped
1/2 small onion peeled and chopped
1 medium green pepper chopped (try yellow or red peppers too)
4 tbsp vinegar
1 tbsp oil
Salt & Pepper to taste.
Fresh parsley or another herb like cilantro.
1 head Lettuce
2 large ears of corn shucked, washed and kernels removed from cob. Or 1 can of whole kernel corn drained.
1 tbsp of margarine or oil in skillet.
Put corn in skillet and roast stirring frequently until the kernels begin to brown. Remove to plate covered with paper towel to drain and cool.
In your salad bowl, combine the chopped vegetables, vinegar, oil and seasonings. When your corn is cool add to bowl and combine until thoroughly mixed. Refrigerate for 30 minutes, tossing occasionally.
To serve: Remove and wash several leaves of lettuce and arrange in individual salad bowls. Spoon chilled corn salad mixture over the lettuce leaves. Sprinkle with fresh minced parsley or herbs.
Serving Suggestion... boost your veggie intake by making this a dinner salad. Grill some chicken breasts seasoned with garlic, pepper, cumin and salt. Dice and serve on top of the corn salad.