It amazes me what the chefs on "Chopped" can concoct with the crazy ingredients in their baskets (bacon and chocolate, e.g.) But, on a lesser scale, it's what we home cooks do all the time. I don't know about you, but I am rooting for Melissa to be the next Food Network Star. Wouldn't that be the greatest validation of home cooks ever?
This home cook concocted corn salad out of the ingredients at hand, mainly summer's fresh bounty from our own garden, local farm stands and a friend's garden. It all came together in this wonderful summery cool salad. Even my picky hubby loved this, served with grilled pork tenderloin.
Chile-Lime Corn Salad
Source: Judy's Kitchen
Rating: 9 out of 10
INGREDIENTS: 2 ears fresh corn, cooked, kernels and milk scraped
2 green onions, thinly sliced
1 garlic clove, minced or grated
1/2 cup chopped green pepper
1/2 cup grape or cherry tomatoes, halved
1 Tbsp. minced chile pepper (jalapeno or serrano)
1 Tbsp. chopped cilantro
2 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil
Sea salt and black pepper to taste
Combine all ingredients in medium bowl; taste to adjust seasonings, adding more salt, pepper and/or chile pepper as needed. Serve immediately or refrigerate to blend flavors. Yield: 3-4 small servings or 2 big servings.
You can also add cumin or ground chipotle chile pepper, and even a bit of honey if you like. Double or triple the quantities if you want to serve more people.