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

Ingredients 

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!

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