Category: Corn

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Black Bean and Corn Salad

  • 2 T extra virgin olive oil
  • 1/2 red pepper, diced
  • 1/2 small red onion, diced
  • 1/2 tsp Mexican oregano
  • Jalapeño pepper chopped (optional)
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 15 oz canned Low Sodium Black Beans, rinsed and drained
  • juice of 1 lime
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1-1.5 T light brown sugar
  • dash salt
  • dash of ground black pepper
  • dash dried cilantro
  1. Prepare the dressing by mixing the olive oil, lime juice, spices, sugar, salt and pepper. Taste and adjust the seasonings.
  2. Place everything else in a bowl. Dump the dressing in. Mix well.
  3. Put the bowl on the kitchen countertop and allow the corn to fully defrost
  4. If you have time, cover the bowl with plastic wrap and let sit in the fridge overnight to allow the flavors to marry. If not a good hour or two at room temperature should allow the flavors to marry.
  5. Before serving, toss, taste and adjust seasonings.

I  seriously wonder if there are any original recipes out there.  You think to yourself “Let’s make a black bean and corn thing tonight”.  So you do what everyone else does and hop on the internet to find numerous recipes that are pretty much the same. Full Disclosure: This recipe is a copycat and my inspiration was here.  I don’t want to be accused of stealing a recipe that everyone makes in some form or another. (I found this post in my list of unpublished drafts from years ago and just published so the link may not work).

Tips and Things Most Cooks Don’t Tell You.

I used garlic powder, not fresh garlic. Use fresh if you like BIG garlic flavor. Powder is more subtle. Instead of red onion I used sweet onion and only about a quarter cup. No jalepeno. Too spicy. Watch the size of your lime. I used the juice from a half of a lime but it was a huge lime.

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Papa’s Corn Salad

Remember Corn Salad – Lessons From a Lifetime of Cooking #5 ?

Well, I’ve already doctored up the recipe and made a batch to go along with a grilled burger. You’ll need:

  • One 10 ounce package of frozen organic corn
  • 1 or 2 cloves garlic, finely minced
  • 1/ 4 cup red onion, finely minced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup cucumber, peeled, seeded cut into small cubes
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • about 1 tsp honey
  • 1 handful fresh rinsed and minced parsley,
  • 1 handful fresh rinsed and minced basil
  • salt and black pepper to taste

Do this:

  • Put the bag of corn in the microwave and do not follow the instructions on the bag
  • Cook for four minutes, carefully remove the bag from the microwave, open while not trying to burn yourself, dump into a colander and rinse with cold water. Allow to drain and dry.
  • In a large mixing bowl, mix the dressing ingredients lime juice, vinegar, honey, olive oil, salt, and pepper. Add the garlic and red onion. Mix well. Taste and adjust seasonings.
  • Add the corn, tomatoes, cucumber, basil, parsley. Toss.
  • Cover and refrigerate. Serve lightly chilled or at room temperature.

You’ll have enough for four healthy servings. Don’t forget the Feta cheese or forget the Feta cheese if you want to keep the salad vegan.

Took a taste. Nailed it.

(again, this is not an actual picture of the salad but an AI generated picture of the salad which looks awfully close to the real thing)

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Corn Salad – Lessons From a Lifetime of Cooking #5

I have never made nor eaten corn salad. Until today. Time to make a short story long.

The Two Tiny Tornadoes and Their Mom came to the house this past weekend. Along with the toys, stuffies and other assorted things Tiny Humans pack on trips our favorite Okie DIL brought a bag full of fresh cucumbers from her parents’ backyard garden. So what do you do with a bunch of fresh cucumbers?

The Boss was reading The Oklahoman and came across a recipe for corn salad by blogger Chula King in an article in the Tallahassee Democrat. I couldn’t find a link to the article in my local digital newspaper so I went to the source.

https://pudgefactor.com/easy-fresh-corn-salad-summer-in-a-bowl/#recipe

This salad is so super simple and tasty we have immediately decided to include it in our regular summer salad rotation.

Check it out. We added feta cheese and used organic frozen corn instead of fresh. Otherwise we followed the recipe to a T.

And that’s how you eat up a bunch of fresh cucumbers.

(this is not an actual picture of the salad I made but an AI generated picture)

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