Corn Salad I

Corn Salad I Recipe from New Zealand | Fresh and Healthy Ingredients

Region / culture: New Zealand | Preparation time: 15 minutes | Cooking time: 3 minutes | Servings: 4

Introduction

Corn salad is a refreshing and colorful 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 freshness of peas, all tossed in a tangy 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 different vegetables and dressings to suit your taste.

Ingredients

1.5 cups frozen peas
1 (12 oz (340 g)) can whole kernel corn, drained
1 cup peeled diced cucumbers
2 tbsp chopped green onions
0.25 cup vegetable oil
2 tbsp white vinegar
1 clove garlic, crushed
0.5 tsp salt
1 dash black pepper
0.13 tsp dry mustard
0.13 tsp cayenne pepper
lettuce leaves, for serving

How to prepare

In a small amount of boiling water, cook the peas for 3 minutes and immediately drain.
Allow the peas to cool, then combine them with the corn, cucumber, and onions in a large bowl.
In a small jar with a tight-fitting lid, shake the remaining ingredients except lettuce, and pour over the vegetables. Toss until all the vegetables are coated.
Cover the bowl and chill the salad.
Serve the salad on lettuce leaves.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Mix in cooked quinoa or couscous for a heartier salad.
Top with crumbled feta or goat cheese for a creamy finish.

Cooking Tips & Tricks

Be sure to cook the peas for just 3 minutes to maintain their crisp texture.

- You can use fresh corn instead of canned for a sweeter flavor.

- For a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt.

Serving Suggestions

This corn salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with a glass of white wine or a cold beer.

Cooking Techniques

Be sure to chill the salad for at least 30 minutes before serving to allow the flavors to meld together.

- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.

Ingredient Substitutions

You can use apple cider vinegar or lemon juice instead of white vinegar.

- Substitute olive oil for vegetable oil for a richer flavor.

Make Ahead Tips

This salad can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the corn salad in a large glass bowl or on individual plates lined with lettuce leaves for a beautiful presentation.

Pairing Recommendations

This corn salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a variety of wines, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled.

- Do not freeze this salad as the vegetables will become mushy when thawed.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 15%

- Calcium: 2%

- Iron: 4%

Alergens

This recipe is gluten-free and nut-free.

Summary

This corn salad is a healthy and nutritious dish that is low in calories and fat, but high in fiber and vitamins. It is a great option for those looking to add more vegetables to their diet.

Summary

This corn salad is a simple and delicious dish that is perfect for summer entertaining or as a light and healthy meal. With its vibrant colors and fresh flavors, it is sure to be a hit at your next gathering.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Corn Salad. It was a warm summer day, just like today, when I was visiting my dear friend Martha in her cozy little farmhouse on the outskirts of town. Martha was always known for her delicious home-cooked meals, and that day was no exception.

As I walked into her kitchen, I was greeted by the aroma of fresh herbs and spices wafting through the air. Martha was standing at the stove, stirring a pot of bubbling soup with a contented smile on her face. "Oh, you're just in time," she exclaimed, motioning for me to join her at the table. "I'm just about to make my famous Corn Salad for lunch."

I watched in awe as Martha effortlessly chopped fresh vegetables and herbs, adding them to a large mixing bowl along with the star ingredient - sweet, juicy corn kernels. She drizzled on a tangy vinaigrette dressing and tossed everything together with a gentle hand, creating a colorful and mouthwatering salad that looked almost too good to eat.

As we sat down to enjoy our meal, Martha shared the story behind the recipe for Corn Salad. She explained that she had learned it from her own grandmother, who had passed it down through the generations. It was a simple yet delicious dish that was perfect for summer gatherings and potlucks.

I couldn't wait to try it for myself, so Martha graciously shared the recipe with me. I made a mental note of the ingredients and instructions, knowing that I would soon be recreating this flavorful dish in my own kitchen.

Back at home, I gathered all the necessary ingredients for the Corn Salad - fresh corn, ripe tomatoes, crunchy bell peppers, zesty onions, and fragrant herbs. I followed Martha's instructions to a tee, carefully preparing each component and mixing them together with the homemade vinaigrette dressing.

As I took my first bite of the Corn Salad, I was transported back to that sunny afternoon at Martha's farmhouse. The flavors burst in my mouth, each ingredient complementing the others perfectly. The sweetness of the corn, the acidity of the tomatoes, the crunch of the peppers - it was a symphony of tastes and textures that left me craving more.

From that day on, Corn Salad became a staple in my recipe repertoire. I made it for family gatherings, picnics in the park, and even just as a simple side dish for weeknight dinners. Every time I prepared it, I felt a sense of connection to Martha and her grandmother, as if their love and passion for cooking had been passed down to me through this humble recipe.

Over the years, I have added my own twists and variations to the Corn Salad, experimenting with different ingredients and flavors to suit my taste. But no matter how I choose to make it, the essence of the dish remains the same - a celebration of fresh, seasonal produce and the joy of sharing good food with loved ones.

As I sit here reminiscing about that fateful day at Martha's farmhouse, I can't help but feel grateful for the gift of this recipe. It has brought me closer to my friends and family, sparked my creativity in the kitchen, and filled my home with the comforting aroma of home-cooked meals.

So here I am, passing on the recipe for Corn Salad to you, dear reader. May it bring you as much joy and satisfaction as it has brought me, and may you always remember the stories and memories that make each dish a true masterpiece.

With love and a sprinkle of fresh herbs,

Your devoted grandmother