As the last breath of summer days gasp out (for me, at least), I’m still obsessed with my corn salad. Today I made what might be the last one of the season (we’ll see), and I paired it with some delicate tilapia white fish. Perfectly seasoned and cooked, it flaked into lovely chunks easily before I tossed it with my beloved chopped corn salad for a nice summer lunch with the husband.
I swear, this is going to be the last meal I request on my deathbed. 🙂
This is some bbq chicken, peppers and corn salad I made a few weeks. It was delicious. I can’t stop making each of these things. But that corn salad…? I couldn’t not put bacon in it, so that’s what I did. 🙂 (See below pix for that version.)
Grilled Bacon Corn Salad:
2-3 Bacon Strips, 1/2″ cuts
2 Smoked corn cobbs in the husks, cooled enough to hold
1/4 Red Onion (can be raw or pickled – I use what I have on hand)
1 Jalapeno, seeded, fine diced
1/4 Smoked Sweet Pepper, fine diced
2 tbsp BBQ Dry Rub (of choice)
3-4 tbsp Italian Dressing
1 small bunch Parsley, chopped
Parm grated or Queso crumbled
In a pan or on a griddle, heat up bit of oil and lay the bacon over it to render out the fat. Add the veg and shuffle it around so nothing sticks to the surface and it gets cooked evenly. Add the dry rub and keep cooking the mix until the bacon gets crispy and the veg softens, about 5-8 mins.
Off the heat, dump it into a big bowl and roll it around with the dressing and parsley. Plate with the cheese of choice on top. Serve room temp or warm.
If making ahead of time, lay the corn salad in one even layer on a big sheet pan to rapid cool for up to 20 mins before storing in the fridge.
I love this idea for using long romaine lettuce leaves to hold my fillings instead of traditional taco shells or deep fried taco hell bowl. Very pretty, too.
Image courtesy of Minimalist Baker over at minimalistbaker.com.
I love this salad. I discovered it a few weeks back while cleaning out my fridge at the end of a week eating all of the bbq food we smoked a few weekends ago. I also had a bit of Italian dressing kicking around in my fridge door, so I added it to the veg and grains to provide some moisture. Great decision. Tasty.
3-4 Corn, cooked and cut off the cob
1 Shallot, thin slices
1/4 Red Pepper, small dice
6″ Cucumber section, hauled out and fine dice
1 Celery Rib, fine dice
1/2 Roma Tomato, seeded and diced
1/4 C (or less) Italian Dressing
S & P to taste
Pinch Smoked Paprika (optional)
The above alone would be lovely with some blue cheese or feta crumble on top, too. But, as I said, I morphed this into a grain salad using what was leftover for a lunch.
Bulgar Corn Salad:
Corn Salad (above recipe)
1-2 Leaf Green leaves, torn up small
1/4 C Bulgar, cooked and cold
Drizzles of more Italian Seasoning (if needed to moisturize everything)
Small pinch Salt (if needed to wake up all of the flavours)
I love this salad. This is one I will keep going back to during all of the good weather months. Without a doubt.
I love me a great rice bowl. I also love me a great entre salad. So, I combined the two into a shawarma ‘on the rocks’ salad. I cut out the pita (or naan if you’re used to eating donairs), and I didn’t miss it one little bit.
This salad starts on a bed of greens (arugula this time) and it’s topped with some spicy rice (optional if you simply use more greens instead), shawarma style chicken, diced tomatoes, pickled red onions, and some spicy cream sauce of choice. (I’m still in love with the sriracha ranch sauce I bought a few weeks ago, so that’s what I used. It was quite good and quite filling.
1 Chicken Breast (makes enough for two servs)
1 Garlic, minced
1/2 Lime, juice + rind
1/4 Lemon, juice
1 tbsp Yogurt, thick + plain
1 tbsp Oregano, dry
1/2 tea each S & P
Cut up meat into 1″ cubes. Toss them with the dry and wet ingredients in a glass bowl. Mix it up well to fully coat the meat. Throw in the spent lime rind. Cover and chill 30-45 mins.
Discard the lime rind and skewer the meat chunks as the oven or grill heats up. (You will need 4 small skewers, or 3 long ones.) Cook each side 3 mins on the grill, or oven cook for 12 mins, turning once halfway. Cook to the full 165F degrees.
We had some leftover steak that needed to be used up tonight, and some other veg that was on the cusp, so in a big entree salad they went after I reheated the meat. I topped it with this groovy dressing I found at Walmart. Very tasty. It made a believer out of the husband who isn’t into salad.
Steak Entree Salad:
3-4 oz Steak, cooked / cut on bias 1/4″ slices
3 C Leaf Green
1/4 Pepper: Green & Red, diced
1/2 Roma Tomato, diced
Pickled Red Onions (for colour, texture, and tart taste)
Any dressing (mine is creamy and zippy, but balsamic glaze would be great, too)
Wash the greens, spin dry, and toss lightly with salt. Divide greens into two large plates or bowls, top with diced veg and picked onions. Add small drizzles of the dressing and top with the rested sliced up steak.
Note: Warm pan friend mushrooms would be lovely in this salad, too.
I’m cleaning out my Instagram archives. There is just too many photos over there. I want to house some of them here as I have time to upload them to this blog.
- Blueberry Banana Bread (pre-bake)
- Chickpea Salad
- Prepping mushrooms for the week like a boss.
This is a salad I used to make when I worked at the cafeteria 3+ years ago. I love this salad. Very easy to assemble, and you can pair it with all kinds of fruit-based vinaigrettes you want to use. (We used to sell it with Raspberry vinaigrette packs.)
This salad makes me want to eat better all year long. Enjoy.
Spring Spinach Salad:
3 or 4 handfuls of fresh spinach leaves
6 canned Mandarin slices, drained
3 Cucumber slices, 1/4″ thick, quartered
3 or 4 Strawberries, cut into quarters
1 ounce Carrot sticks, julienne’d
Small pinch Almond slices
l love any recipe that cleans out my fridge. This is one I keep returning to over and over again. I know it seems like a lot of prep, but it’s fast, easy prep. Nothing too complicated or even expensive. Give it a go when you’re craving Mexican rice bowls but don’t want to leave the house or even pay $15 for one serving.
Auntie Stacey’s Mexican Spice Blend:
2 tea each: Onion Powder / Garlic Powder / Ground Cumin
1 tea ea: Black Pepper / Seasoning Salt
1/4 tea Ground Red Hot Chili Pepper Flakes
Auntie Stacey’s Mexican Rice Bowl:
1 cup Jasmine Rice, rinsed twice + 1 1/2 cup water
2 tea Mexican Spice Blend
1″ x 2″ knob of Unsalted Butter, cubed
1/4 cup Red Pepper, diced
3 fistfuls Frozen Corn
1/3 cup Pinto Beans, canned/rinsed
Basic Mexican Ground Beef:
1 tbsp Oil
1/4 small Onion, diced
1 lbs Ground Meat of choice
1 tbsp Mexican Spice Blend
1/2 Roma Tomato, diced
1/3 cup Marble Cheese, grated
1/4 cup Sour Cream
1/2 cup Leaf Green, 1″ x1″ torn pieces
Pickled Jalapeno Rings (optional)
Pickled Red Onion Slices (optional)
Salsa of choice (optional)
And if you have any leftover ingredients like the cheese, the meat and the rice blend, mix them together and stuff them into some steamed bell pepper halves. Top with a bit more cheese grate if you have it.