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
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!