Wednesday, May 20, 2009

JOHN CHUCKMAN’S FRESH CORN SALAD WITH MEXICAN FLAVORS

CHUCKMAN’S FRESH CORN SALAD
A delicious way to use fresh corn

SALAD:
4 Cobs of fresh Corn
1 medium Zucchini quartered lengthwise and sliced thinly
1 small Red Sweet Pepper diced finely
1 medium Red Onion finely chopped
2 Stalks Celery finely sliced

DRESSING:
1 Lime – zest and juice – use two limes if you want a strong Lime flavor
2 Tbls Rice Vinegar
1 Tbls Chilli Powder
Tabasco sauce – several shakes or to taste
Fresh Cilantro – several sprigs finely chopped
Oil sufficient for a dressing - at least 2:1 to acids

Sea Salt coarse

METHOD:

Cut corn off cleaned cobs. Combine with other chopped vegetables and set aside.

Mix dressing but leave until ready to serve salad so that Lime does not dehydrate vegetables. Sprinkle coarse Salt when serving.

NOTE: I use old glass spice bottles with screw tops to mix dressings, putting in ingredients, closing top, and shaking vigorously. Works nicely, and you can store any leftover.

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