Well in my neighborhood the light has shifted toward autumn and we’re about to see the last of the sweet corn at the Farmer’s Market, which is the sort of thing that makes me think in terms of spectacular finales, and so I took the trouble to make corn salad.
I put it on a plate next to a chicken sandwich, while it’s a simply swell accompaniment to a wide, wide world of things—especially fine for packing into the picnic cooler or adding interest to one’s patio party, since in terms of flavor and technique it’s very much like slaw, in that it has a mayo-vinegar base and actually improves if allowed some time in the fridge.
While in terms of timing, you can even boil your corn the night before you mix it up—making this tasty side dish a fairly creative use of leftovers as well.
Sweet Corn Salad
- 2 ears sweet corn, cooked and cooled
- ¼ cup minced celery
- 2 tablespoons minced onion
- ¼ cup minced red pepper
- 3 tablespoons mayonnaise
- 1 ½ tablespoons cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Slice the corn kernels off the cob and into a roomy bowl.
Mince up the celery, onion, and red pepper and toss ‘em in.
Mix in the mayo, vinegar, salt, and black pepper.
Refrigerate for several hours.
Why, I believe a monkey really could cook this....
And if you’ve enjoyed this little side dish, you might care to download my cookbook for free at the end of this magic blue link, where those hungry for entertainment may wish to sample some fiction as well.
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