Saturday, September 21, 2013

Summer Corn Salad

Can't get easier than this, a quick fix side dish for lunch, dinner, or pot luck.
  • 1 lb. frozen sweet corn, white or yellow or mixed
  • ½ C. Parmesan cheese, grated
  • ½ small red onion, thinly sliced
  • ¼ C. cilantro, finely chopped
  • ¼ C. apple cider vinegar
  • ¼ C. olive oil
  • ½ T. Tony Chachere’s Creole Seasoning
  • 1/8 t. cayenne pepper
  1. Boil the corn in a medium sized pot with ½ C. water for 5 minutes.  Drain and reserve.
  2. Combine the last 6 ingredients in a medium sized bowl.
  3. Toss the corn and Parmesan cheese together with the other ingredients.
  4. Refrigerate to serve cold or serve at room temperature. 
Tips and Tricks:
  • I use Green Giant corn.  I think it tastes better.

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