Recipes @ Tomato and Corn Salad

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Saturday, April 30, 2011

Tomato and Corn Salad

Did you ever get an invitation to a picnic or other similar gathering and discovered this message "Bring a favorite covered dish to share"? Most of us probably have, and we've probably found ourselves flipping through recipe books and files trying to find a recipe you can make for something to bring.

Whenever I get one of these invitations, I try to make something that will please everyone and will be easy to prepare. There's no reason to make an elaborate dish that looks great but one that no one will hardly eat. So here are my suggestions for some items you can make for covered dish events:
  • Salads are always popular items to bring. With just lettuce and a variety of vegetables, you can whip up a tasty and healthy salad. If you don't know whether your guests will like the dressing you choose, bring it in a separate container and then place it next to your salad on the serving table so that people can add the amount they're comfortable with on their salad. You may even decide to offer a choice of dressings so that guests feel like they can have variety.
  • Vegetable side dishes are another very popular item. Sometimes, your host or hostess will want an accompanying vegetable side dish if the main course they are preparing involves meat. One of the most simplest of side dishes is sliced fresh tomatoes drizzled with olive oil, sprinkled with salt and pepper and garnished with fresh basil leaves.
  • Desserts, too, are always a popular option. If your event will be outside, try to choose a dessert that won't need refrigeration or freezing. Popular desserts include cookies, brownies, cupcakes or even baked fruit desserts, like apple or peach cobbler.
If you're looking for a great-tasting healthy salad, try this recipe for Tomato and Corn Salad, combining two of summer's best vegetables in a salad everyone will love.

Tomato and Corn Salad
Serves 12
  • Kosher salt
  • 6 ears fresh corn, kernels removed from the cobs
  • 1 yellow bell pepper, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced 6 tomatoes, peeled, seeded and cut into 1/2-inch dice
  • 1/2 small Vidalia onion, peeled and finely diced 3
  •  tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons cider vinegar
  • 1 tablespoon rice-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  1. Cover and bring a small saucepan of salted water to a boil. Add the corn; cook until the corn kernels are tender, about 2 minutes. Drain and set aside.
  2. In a large bowl, combine the corn and the remaining ingredients. Toss to combine well. The salad may be stored, covered with plastic wrap in the refrigerator for up to 8 hours. Bring to room temperature briefly before serving. This salad tastes best when made the day before to allow the flavors to develop.

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