We are continuing our fresh corn adventure! Tonight we're having a recipe from Grilling book #3 - Huli Huli pork with pineapple & peppers (page 35). The side suggested is a Mai Tai cocktail, but forgot to run and get dark rum yesterday, so may try it with the rums we have.... Also, having Fresh Corn Salad, here's the recipe. I'm going to try to stay true to the recipe (for the first time anyway, but it sure is calling for black beans also 
)
* 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."
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What's everyone else up to?
)* 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."
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What's everyone else up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
Poor thing can barely open her mouth and her body makes her throw up...how unfair is that?
