Monday, July 23

Easy Summer Corn Salad

My son loves corn on the cob, so I was excited to try a new recipe my aunt sent me for "Charred Corn Salad" from Jamie Deen (Paula's son).  I adapted the recipe a bit to use the ingredients I already had, and also to make it a little more toddler friendly.

Here are the ingredients I used:
  • 2 ears fresh corn on the cob
  • 1 cup cooked brown rice
  • 2 cups chopped cherry tomatoes
  • 1 15 oz. can black beans - drained and rinsed
  • 1/2 cup fresh cilantro
  • 3 Tbsp. olive oil
  • 1/2 Tbsp. ground cumin
  • pinch of salt and pinch of pepper - to taste

First, I tried to "char" the corn as it said in the recipe. I don't have a cast iron skillet as it instructs you to use, so I used my non-stick skillet which worked rather well. I kept turning the corn for about 15 minutes while on low-medium heat.

I cut off the corn from the cob, and added all of the rest of the ingredients together in a large bowl.  I added some extra cilantro at the end for a garnish.

My toddler is sometimes "picky" about the consistency of both rice and beans, but he ate this recipe with pleasure!  I did not add the fresh cilantro to his portion since he sometimes doesn't like stronger tasting herbs like cilantro.  Below is his plate which I also filled with roasted butternut squash, peas and turkey sausage.  A well-balanced meal.

I entered this into Allergy Free Wednesdays!


Aunt Debbie said...

Try the juice of 1 lime mixed in with the olive oil and cilantro. It gives a nice twist to the dressing. Love this salad, Kathryn!! I can't wait till I can buy fresh corn and make this salad again! Love your site!

Kathryn @ Mamacado said...

Sounds like a great suggestion. Can't wait to try.

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