This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn. We have no shortage of great sweet corn in Indiana, thankfully. The better the corn, the better this salad is.
You can’t find an easier fresh side dish than this summer corn salad.It has great crunch. A bit of sweetness. A bit of kick from the onion and vinegar. All rounded out perfectly with creamy delicious avocado.
You can use corn kernels if you have to, instead of cooking fresh corn-on-the-cob. I prefer to roast my corn on my Big Easy or on the grill just to give it that extra perfect flavor.
Also try my delicious Georgia caviar.
Summer Corn Salad
Prep Time 10 minutes
Cook Time 15 minutes
Fridge time 1 hour
Servings 8 servings
For the salad
- 6 ears sweet corn shucked
- 2 tablespoons olive oil
- 1/2 red onion diced
- 1/2 red bell pepper diced
- 1 avocado seeded, peeled, chopped
For the dressing
- 1/4 cup olive oil
- 6 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 lime juiced
- kosher salt
- freshly ground black pepper
Roast the corn on a grill or in an oven until done and lightly charred. Alternatively, boil corn in water for 4 minutes and drain. Allow to cool then cut kernels from the cobs.
Place corn into a bowl. Add remaining salad ingredients.
Whisk dressing ingredients together and stir into the corn mixture.
Refrigerate at least 1 hour before serving.
Wow, this spicy pickled pineapple was totally different. Delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finally finishing with pineapple sweetness in the end. I cannot recall ever eating anything like them. These are great right out of the jar, or equally fantastic chopped and then used to top hot dogs or tacos.
I used a fresh pineapple, but I think you could get away with using canned slices or even chunks. You might would want to cut back on the amount of sugar if you do, though. Although spicy pickled pineapple is also sweet, you don’t want it to be overly sweet.
I used my snazzy new little pineapple corer to cut my fresh pineapple into rings. It’s a fun little gadget!
Also try my quick pickled jalapeno rings
Spicy Pickled Pineapple
This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
- 1 pineapple core remove and cut into rings
- 1/4 cup cilantro chopped
- 2 cups seasoned rice vinegar
- 2 tablespoons sugar
- 2 large jalapenos cut into rings
- 1 tablespoon Kosher salt
- 1/4 cup fresh lime juice from 2 limes
Place the pineapple rings and the cilantro into a quart jar.
Place vinegar, sugar, jalapeno, salt and lime juice into a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let cool.
Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
Seal and refrigerate for at least 1 day before serving. The pineapple will keep for up 2 weeks in the fridge.
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 40.4mg | Calcium: 12mg | Iron: 0.2mg
Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.
This salad is even better (I wouldn’t have thought it could be any better!) the next day.
Creamy Pasta Salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
- 2 cups dried elbow macaroni
- 2 cups frozen peas
- 1 7 ounce block of extra sharp cheddar cheese, diced
- 1/2 cup sweet pickles diced
- 1/2 cup sweet onion diced
- 1 4 ounce jar pimentos, drained
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
Add the peas, cheese, pickles, onion and pimento and fold to combine.
In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
Season with salt and pepper and serve.