Simple deliciousness, that's what. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways.This time, since I had just made and filmed a light, creamy Italian dressing, I decided to try this particular combo, and it was wonderful. The garlicky tang of the mayo-spiked vinaigrette balancing the sweetness of the corn like we all knew it would.
By the way, there is nothing wrong with using frozen (great quality, preferably organic) corn. I love fresh vegetables, and use them 95% of the time, but every good chef has a bag of sweet peas, and bag of corn in the freezer.
Of course this salad would be amazing with freshly shaved corn right off the stalk in August, but we don't always have the time or energy, and in that case, this recipe will do just fine.
Special thanks to Michele's friend Robert, who provided the wild boar you see pictured on the finished plate. As luck would have it, we received this much appreciated gift right before the Cochon555 event, so not only did I taste dozens of pork dishes that night, for our lunch before the pig fest we ate… wild pork!It was awesome! I can't wait until wild pig is regularly available in the meat case at your local markets. The taste of this meat, how pork used to taste (or so I've heard), is so much richer, meatier, and flavorful, there's no comparison. Enjoy!
Ingredients:
1 lb frozen sweet corn
1 cup diced roasted red peppers
5-6 basil leaves, chiffonade
cayenne, salt and fresh ground black pepper to taste
For the dressing:
1/2 cup mayo
1/4 cup red wine vinegar
1/4 cup olive oil
1 clove crushed garlic
1/4 tsp dried Italian herbs
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsp water
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