While we’re on the topic of salads…

While I’m on the topic of salads, here’s one that is less of a “salad recipe” and more of a salad idea. Winter or summer, this is a fun way to serve corn.

All it involved is cooking about 5 ears of corn (or more). Once they are cooked and cooled down, slice the ears into 1 centimeter-wide (half an inch) rounds that look like little wheels, and cover them with your favorite vinaigrette dressing. I love serving this at BBQs but it works for any meal that takes place inside as well. So while little is required in the way of a recipe, here’s one anyway.



Corn Wheel Salad

5 ears of corn

For dressing:

1/3 cup extra virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon red wine vinegar

1 teaspoon freshly squeezed lemon juice

1 teaspoon sugar

2 teaspoons grainy Dijon mustard

¼ teaspoon granulated garlic powder

Salt and ground black pepper

How to do it

1. Cook the corn in boiling water for about 10 minutes (or until cooked when a fork tine easily pierces the skin of a kernel)

2. Let the corn cool and then slice the ears of corn into 1 centimeter-wide (half an inch) rounds

3. Whisk the dressing ingredients together and pour over the corn wheels.

Serves about 6.  Eat with your hands!


One thought on “While we’re on the topic of salads…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s