From C@H Grilling book #3 - very tasty pork dish and perfect for this time of year. The grilled p.apple, peppers and onions were great with the sauce used on the pork. I served this with rice and the corn salad.
The corn salad was really the hit of the dinner, tho. Man, that is a tasty dish. Next time I think I'll grill the corn first - I did as the instructions said blanching it in sugared water. Also, I just made half for the two of us and there are plenty of leftovers.
![[Image: cornsalad.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/cornsalad.jpg)
Here's the recipe again if anyone is interested -
* Exported from MasterCook *
Fresh Corn Salad - try soon
6 ears corn OR 16 oz. pkg. frozen corn -- thawed and drained
1 green or red bell pepper -- chopped
1 bunch green onions -- sliced
2 tomatoes -- seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves -- chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels. Place the corn in a bowl of ice water and let stand 3-4 minutes.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings
Description:
"You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad."
- - - - - - - - - - - - - - - - - - -
The corn salad was really the hit of the dinner, tho. Man, that is a tasty dish. Next time I think I'll grill the corn first - I did as the instructions said blanching it in sugared water. Also, I just made half for the two of us and there are plenty of leftovers.
Here's the recipe again if anyone is interested -
* Exported from MasterCook *
Fresh Corn Salad - try soon
6 ears corn OR 16 oz. pkg. frozen corn -- thawed and drained
1 green or red bell pepper -- chopped
1 bunch green onions -- sliced
2 tomatoes -- seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves -- chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels. Place the corn in a bowl of ice water and let stand 3-4 minutes.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings
Description:
"You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad."
- - - - - - - - - - - - - - - - - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
