Summer Fresh Corn & Pepper Salad

 

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Serves 4 to 6

 

For generations corn has been the heart and soul of the American Midwest.  This salad is a zesty variation on a Midwestern theme. 

The Salad

 

The kernels from 4 ears of fresh sweet corn (or about 2 cups thawed frozen)

1 each large red, golden & green bell pepper, seeded and cut into thin julienne

1 medium sweet purple onion cut into thin rings

1 stalk of celery, chopped

1, 6-ounce can of black olives

½ cup of chopped fresh cilantro

1 pickled Jalapeño chili, (or to taste) minced

1 tablespoon capers

 

Cut the corn from the cob and lightly blanch.  Put into a bowl with the remaining ingredients and toss gently.  This salad is excellent served with either Fresh Lime Vinaigrette or with a more substantial dressing like Chunky & Zesty Salad Dressing.

 

The English Country Kitchen

 

 

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann