August 20, 2012 at 12:50 p.m.
We’re going to be “corny” today! As I’ve said several times, one of our daughters and I garden together. We have two gardens and so we are harvesting lots of veggies. Fresh corn on the cob is among the favorites of all the fresh veggies. A couple of weeks ago Sandy picked about 12 dozen ears and four or five days later she picked 15 dozen. Why so much at one time? Tim decided to plant 8 rows at the same time! Needless to say, we were up to our ears in corn (no pun intended). Bud did the husking, Sandy did the blanching and I did the cutting off the cob to freeze for winter consumption. Cutting the kernels off the cob with the electric knife went slick as a whistle. As we were working we looked at each other and decided it was time to try some new recipes other than slathering a cob with butter. We are salad eaters so it’s salads again this week, using corn as the main ingredient.
FIESTA CORN SALAD
2 c. frozen corn, cooked 3 minutes, drained and cooled
1 c. peeled, diced cucumber
1/2 c. each diced celery and red sweet pepper
2 green onions, sliced
1/2 c. fat-free Italian dressing (can use regular Italian dressing)
1 c. diced fresh tomato Combine all ingredients except tomato.
When salad is thoroughly mixed, gently fold in tomato. Cover and refrigerate for several hours before serving.
Makes six servings.
Note: This is a low-fat salad that is really good. Any leftovers will keep in the fridge for about a week. Serving size per 1 cup using low-fat dressing: Calories 82, sat. fat - trace, cholesterol 0, sodium 248 mg, carbs 19 gm.
BLACK BEAN AND CORN SALAD
1-15 oz. can black beans, rinsed and drained
1 c. frozen corn, cooked 3 minutes, drained and cooled
1/4 c. sliced green onion with tops 34 c. thinly sliced celery
1 small sweet red pepper, diced 3/4 c. picante sauce (your favorite)
2 T. each, olive or canola oil and lemon juice
1/2 t. ground cumin (can use 1/4 t. if you’re not fond of cumin flavor) 1 clove garlic, minced
1 c. Monterey Jack cheese, cut in 1/4” cubes In a large bowl, combine all ingredients, except cheese; mix well. Cover and chill several hours or overnight. Fold in cheese when ready to serve. Makes eight servings. Serving size per one cup: calories 243, sat. fat 2 gm, cholesterol 10 mg, sodium 325, carbs 36 gm. +++++ I have a sister that lives in Arizona and she likes all the southwestern foods, clothing and what-not. We’ve shared recipes over the years and this is one of her favorite salads. If you like a little “kick” to a salad, this would be one to try.
SOUTHWESTERN CORN SALAD
4-11 oz. cans white or shoepeg corn, drained
8 green onions, sliced
3 jalapeno peppers, seeded and chopped
1/4 c. minced fresh cilantro
1/2 c. mayonnaise
1/4 t. salt
1/4 t. pepper In a large bowl, combine first 4 ingredients. In a small bowl, combine rest of ingredients, mixing well; gently stir into corn mixture. Cover and refrigerate for 4 hours.
Makes nine servings. This salad mellows at it chills and stays fresh for several days in the fridge.
Thought for the Day:
Aging doesn’t protect you from love. But love, to some extent, protects you from aging.
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