Corn Salad

Corn Salad Recipe - Vegetarian Dish with Corn, Cucumber, Onion, and Tomatoes

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Corn salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a side dish for any meal. This recipe combines the sweetness of corn with the crunch of cucumbers and the tanginess of tomatoes, all tossed in a creamy dressing.

History

Corn salad has been a popular dish in the United States for many years, especially during the summer months when fresh corn is in season. It is a versatile dish that can be customized with a variety of ingredients, making it a favorite for picnics, barbecues, and potlucks.

Ingredients

2 (15.5 oz (439 g)) cans of drained corn
0.75 cup of cucumber slices
0.25 cup of diced onion
2 small tomatoes, coarsely chopped
0.25 cup of reduced-fat sour cream
2 tbsp of reduced-fat mayonnaise
1 tbsp of distilled white vinegar
0.5 tsp of salt
0.25 tsp of dry mustard
0.25 tsp of celery seed

How to prepare

In a large mixing bowl, combine the corn, cucumbers, onions, and tomatoes.
Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard, and celery seeds.
Add the dressing to the corn mixture and toss until all ingredients are evenly coated.

Variations

Add diced avocado for a creamy texture.
Mix in some black beans or chickpeas for added protein.
Sprinkle with crumbled feta cheese for a tangy kick.

Cooking Tips & Tricks

Be sure to drain the canned corn well before adding it to the salad to prevent it from becoming too watery.

- For added flavor, you can grill the corn on the cob before cutting it off and adding it to the salad.

- Feel free to customize the salad with your favorite vegetables or herbs, such as bell peppers, avocado, or cilantro.

Serving Suggestions

This corn salad can be served as a side dish with grilled chicken, fish, or burgers. It can also be enjoyed on its own as a light and refreshing meal.

Cooking Techniques

This corn salad requires no cooking, making it a quick and easy dish to prepare. Simply mix all the ingredients together in a bowl and serve.

Ingredient Substitutions

You can use fresh corn kernels instead of canned corn.

- Greek yogurt can be used as a substitute for sour cream.

- Dijon mustard can be used in place of dry mustard.

Make Ahead Tips

This corn salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Garnish the corn salad with fresh herbs, such as parsley or chives, for a pop of color. Serve it in a decorative bowl or on a bed of lettuce for an elegant presentation.

Pairing Recommendations

This corn salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Leftover corn salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply let it come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this corn salad contains approximately 150 calories.

Carbohydrates

Each serving of this corn salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of this corn salad contains approximately 5 grams of fat.

Proteins

Each serving of this corn salad contains approximately 2 grams of protein.

Vitamins and minerals

This corn salad is a good source of vitamin C, vitamin K, and potassium.

Alergens

This corn salad contains dairy (sour cream and mayonnaise) and may not be suitable for those with dairy allergies.

Summary

This corn salad is a light and healthy dish that is perfect for summer. It is low in calories and fat, but high in flavor and nutrients.

Summary

Corn salad is a delicious and nutritious dish that is perfect for summer. With its sweet corn, crunchy cucumbers, and tangy dressing, it is sure to be a hit at any gathering. Enjoy this light and refreshing salad as a side dish or a main meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Corn Salad. It was a warm summer day, and I was visiting my dear friend Martha for a girls' day out. Martha was known for her delicious and inventive dishes, so I always looked forward to our culinary adventures together.

On this particular day, Martha had planned a picnic in her beautiful garden. As we sat down on a checkered blanket under the shade of a large oak tree, she unveiled a colorful spread of dishes that she had prepared. There was grilled chicken, fresh bread, a vibrant fruit salad, and a bowl of what she called Corn Salad.

I had never heard of Corn Salad before, but the sight of the bright yellow kernels mixed with red peppers, green onions, and a tangy dressing piqued my interest. Martha noticed my curiosity and offered me a taste. The flavors exploded in my mouth – sweet, savory, and slightly spicy all at once. I knew right then and there that I had to learn how to make this dish.

Martha happily shared her recipe with me, explaining that she had learned it from a friend who had traveled to Mexico and brought back the inspiration for this dish. She walked me through the steps, from grilling the fresh corn to chopping the vegetables and whisking together the dressing. I took notes diligently, eager to recreate the magic of Martha's Corn Salad in my own kitchen.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have shared it with friends and family, who always rave about its deliciousness. It has become a staple at summer barbecues, potlucks, and picnics – a dish that never fails to impress.

The secret, I have learned, lies in the quality of the ingredients. Fresh, sweet corn is a must, as well as ripe tomatoes, crisp bell peppers, and fragrant herbs. The dressing – a simple blend of olive oil, vinegar, lime juice, and spices – ties everything together beautifully, adding a zesty kick that elevates the flavors of the vegetables.

One of my favorite memories involving this recipe is from a family reunion we had a few years ago. It was a hot day, and we had set up tables and chairs in the backyard for a casual lunch. I had made a huge batch of Corn Salad, knowing that it would be a hit with the crowd.

As everyone dug into their plates, I watched with delight as they went back for seconds and thirds of the Corn Salad. The dish disappeared in a matter of minutes, and I was left with an empty bowl and a heart full of joy. It was then that I realized the power of good food to bring people together, to create memories and foster connections.

I have since passed on this recipe to my grandchildren, who have shown a keen interest in cooking. I love watching them chop vegetables, whisk dressing, and assemble the Corn Salad with care and precision. They remind me of myself when I first discovered this dish – eager, curious, and full of passion for creating something delicious.

As I sit in my kitchen now, preparing a batch of Corn Salad for a neighborhood potluck, I am filled with gratitude for the journey that led me to this recipe. It has brought me joy, laughter, and a sense of accomplishment. And as I take a bite of the finished dish, I am transported back to that sunny day in Martha's garden, where it all began.