Guess what I found?! Chemical free, heirloom seed, non-GMO, local, corn on the cob! I was so excited and when I got it home I couldn’t decide what to do with it. So we cooked it in some boiling water (my favorite method is to bring a large pot of water to boiling, put the corn in, shut off the heat and it’s ready in a few minutes. You can let it sit for quite some time without worrying about over cooking!) We ate a couple on the cob but there were some left over, so we took a sharp knife and sliced the kernels off the cob, transferred them to an airtight container and stuck them in the fridge. The day after that, I was wondering what to do with them, when it hit me; I could make a ridiculously delicious summer salad in March! Here’s what I did for the Corn, Tomato, Cucumber, and Bacon Salad :
- the rest of the corn kernels (about 3 cobs worth)
- 1 lb. grape tomatoes (halved – quartered if they’re big)
- 1 small red onion diced
- 1 red bell pepper seeded and chopped
- 2 cucumbers peeled, seeded, and diced
- 1 lb. bacon cooked and crisp (here’s my favorite method), chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- sea salt and freshly cracked pepper to taste
Normally, you would just combine all the ingredients and refrigerate for a half hour or so and serve,
but my family is a pain and the husband doesn’t eat cukes and the daughter doesn’t eat bacon, so combine all the ingredients that your family will all eat, toss with the oil and vinegar and store the other ingredients separately. Build each bowl to suit – salt and pepper to taste and serve. Delicious!
As anyone else noticed that the red onions are awfully strong lately? If yours are too oniony, use less.
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