Yummy Corn Salad

Tasty Corn Salad Recipe with Lima Beans, Tarragon, and Bacon - Easy to Make

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Corn salad is a delicious and refreshing dish that is perfect for summer gatherings or as a side dish for any meal. This recipe combines the sweetness of fresh corn with the savory flavors of bacon and tarragon, all tossed in a tangy vinaigrette.

History

Corn salad has been a popular dish in the United States for many years, especially during the summer months when fresh corn is abundant. It is a simple and versatile dish that can be customized with a variety of ingredients to suit your taste.

Ingredients

6 large ears of white and yellow corn, shucked
2 cups of shelled lima beans
1 tbsp of finely chopped fresh tarragon leaves
4 slices of bacon, cooked until crisp, then well drained and minced
2 tbsp of champagne vinegar
6 tbsp of olive oil

How to prepare

Bring a large pot of water to a boil and add salt. Blanch the corn and cook until tender. Remove and set aside.
Cook the beans in the same water for about 3 minutes, then drain.
When the corn is cool enough to handle, cut the kernels from the cobs and toss them with the beans.
In a clear jar with a lid, shake together the tarragon, bacon, vinegar, and olive oil.
Shake well, then pour the mixture over the corn.
Set aside to marinate for 15 minutes.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Substitute the lima beans with edamame or chickpeas for a different twist.
Add crumbled feta or goat cheese for a creamy and tangy touch.

Cooking Tips & Tricks

Be sure to blanch the corn and lima beans just until they are tender to preserve their fresh flavors.

- The bacon adds a smoky flavor to the salad, but you can omit it for a vegetarian version.

- The tarragon adds a fresh and herbaceous note to the salad, but you can substitute it with other herbs like parsley or cilantro.

Serving Suggestions

This corn salad can be served as a side dish with grilled meats or seafood, or enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Blanching the corn and lima beans helps to preserve their fresh flavors and textures, while marinating the salad allows the flavors to meld together.

Ingredient Substitutions

You can customize this corn salad with your favorite ingredients, such as different herbs, vegetables, or proteins.

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 toss it well before serving.

Presentation Ideas

Serve this corn salad in a large bowl or on a platter garnished with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

This corn salad pairs well with grilled chicken, steak, or shrimp, as well as with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers of this corn salad 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 300 calories.

Carbohydrates

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

Fats

Each serving of this corn salad contains approximately 15 grams of fats.

Proteins

Each serving of this corn salad contains approximately 8 grams of proteins.

Vitamins and minerals

This corn salad is rich in vitamins A and C, as well as minerals like potassium and magnesium.

Alergens

This corn salad contains bacon, which may be a potential allergen for some individuals.

Summary

This corn salad is a nutritious and flavorful dish that is perfect for summer gatherings. It is rich in carbohydrates, healthy fats, and proteins, as well as essential vitamins and minerals.

Summary

This corn salad is a delicious and nutritious dish that is perfect for summer gatherings or as a side dish for any meal. With its fresh flavors and simple preparation, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was visiting my friend Martha in her cozy farmhouse. As we sat in her sunlit kitchen, sipping iced tea and catching up on old times, she suddenly disappeared into her pantry. Moments later, she emerged with a big bowl of the most delicious-looking salad I had ever seen.

"What's this?" I asked, my mouth watering at the sight of colorful vegetables and golden corn kernels mixed together.

"It's my famous Yummy Corn Salad," Martha replied with a smile. "Would you like to try some?"

I eagerly accepted her offer, and with the first bite, I was hooked. The flavors burst in my mouth like fireworks on the Fourth of July. I immediately asked for the recipe, and Martha gladly shared it with me.

Over the years, I have made Martha's Yummy Corn Salad countless times for family gatherings, potlucks, and picnics. Each time, it is met with rave reviews and requests for the recipe. But what makes this dish even more special to me is the story behind it - the story of how I learned to make it from my dear friend Martha.

As I mix the ingredients together in my own kitchen, I can't help but think back to that sunny day at Martha's farmhouse. I can still hear the laughter and smell the fresh herbs from her garden wafting through the air. Martha's kitchen was always a place of warmth and comfort, and her recipes always seemed to reflect that.

I remember how Martha explained each step of the recipe to me, patiently guiding me through the process. She taught me to roast the corn until it was golden and caramelized, to chop the fresh vegetables with care, and to dress the salad with a tangy vinaigrette made from olive oil, vinegar, and a secret blend of herbs and spices.

But what I remember most of all is the sense of joy and camaraderie that filled Martha's kitchen that day. Cooking together with her felt like a dance - a dance of flavors and textures, of colors and aromas. It was a dance that I have carried with me ever since, infusing each dish I make with love and memories of that special day.

As I take a bite of the finished Yummy Corn Salad, I am transported back to Martha's farmhouse once again. I can almost see her smiling face and hear her laughter as we enjoyed our meal together. And I am reminded of the power of food to bring people together, to create moments of joy and connection that last a lifetime.

So as I share this recipe with you today, I hope that you will feel not only the flavors of the corn and vegetables, but also the warmth and love that went into creating it. May Martha's Yummy Corn Salad bring you as much joy and happiness as it has brought me over the years. And may you always remember the power of a good meal shared with friends and loved ones.