Does it sometimes seem like vegetables are sort of lackluster in the winter? Even with fresh produce in the stores all the time now, the same old things tend to pop up on our dinner table. Maybe it’s the lure of the beautiful summertime farmers’ markets, but veggies are just more exciting when the world is a little warmer and sunnier. That being duly noted, the other day I had a vegetable side/salad that was exciting! It was beautiful and delicious and different, just the ticket for a cold rainy day. The dish featured corn -- such a happy winter surprise, plus red peppers and green onions which made it so gorgeous. But the real kicker was the sliced green olives and picked okra. Wow, the salad was fresh and delicious and totally unexpected. The dressing was a light vinegar mix with a pinch of sugar and, maybe this was just a trick of imagination, but it seemed to have a touch of spiciness. The thing to do, since the recipe was not up for grabs, was to go home and begin immediate experimentation. That meant a new jar of pickled okra and lots of corn. The most apparent thing was that, although the corn in the store might look tempting in the dead of winter, it just isn’t good. It wasn’t fresh Tennessee corn and it tasted not only bland but frankly, weird.
Luckily frozen corn worked. It was easy to use and it’s even easier to keep on hand. The perfect dressing combination was discovered after trying a few variations that were not perfect, just okay – which we all know is never good enough. The secret – rice wine vinegar, which is mild enough to add flavor without intensity. A pinch of sugar, a bit of salt and pepper, plus a final shake of Tabasco was all that was required. This tasty dish has now become a family staple. It stood in proudly at the Super Bowl buffet, has been served as a pick-up appetizer in small lettuce leaves, and presented as a tasty side dish for grilled pork tenderloin. What can this Corn Salad not do? Dessert says my husband, but that’s another blog. You’ll love this recipe that is a cinch make ahead, keeps for several days, and is a crowd pleaser. Brighten up your winter menus by making Corn Salad soon. Enjoy!
Ingredients
6 cups corn (frozen cooked according to package directions – will try fresh in the summer!)
1 bunch green onions, sliced
1 red pepper, diced
½ cup green olives, sliced
½ cup pickled okra, sliced
3 Tbsp rice wine vinegar
1 Tbsp sugar
1 tsp salt
1 tsp pepper
Dash of hot sauce
Optional: fresh herbs if available (thyme, basil)
Directions
Mix it all up! Best after an hour or two in the refrigerator.
