Need some ideas

[piano226]

I need a couple of good recipes of some side dishes that I can make at home and serve with BBQ chicken without warming them up. I am making potato salad. ANy other ideas? Maybe something with corn? Or anything else would truly be appreciated.

[DFen911]

What about a cold corn salad where you grill the corn when you do the chicken?

10 ears of grilled corn (you need about a pound of kernels)
2 small zucchini grilled, diced
1 (2 ounce) jar chopped pimento peppers
1/2 cup chopped red onion
1 (4 ounce) can chopped green chile peppers, drained
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt

In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
Whisk the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and store in a tight container so all you have to do is shake it to mix it back up

Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving..

[labradors]

Broccoli Salad

Of course, there's always applesauce, too.

[cjs]

Here's some of my favorites -


* Exported from MasterCook *

Beet and Corn Salad*****

DRESSING:
2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil

1 pound beets -- small
salt -- to taste
6 ears corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula

To make the dressing, whisk together the lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.

Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and reserve.

Boil the ears of corn in salted water until tender, approximately 3 minutes. Drain, cool, cut the kernels from the cobs and reserve.

In a stainless steel bowl, mix together the beets, corn, green onion, cilantro and goat cheese. Toss with the dressing and adjust the seasoning with salt and pepper. Garnish with the arugula and serve.

NOTES : Primitivo Wine Bar
Colorado Springs, CO

Laura (C@H) suggested adding brussels sprouts to beet dishes.

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* Exported from MasterCook *

FIRE-ROASTED CORN SALAD

Recipe By :Williams Sonoma Entertaining book

3 limes -- juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO -- plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn -- shucked
18 ozs cherry tomatoes -- halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 lb. feta cheese -- diced (1/4 to 1/3)
2 tsps cumin seeds -- toasted & lightly crushed

Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.

Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.

Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.

Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.)

Serving Ideas : ----------
9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée

NOTES : This is a wonderful summer salad!

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* Exported from MasterCook *

SWEET CORN COBLETS - NONIE

6 med. ears of corn, cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2-3 T. sugar
2 oz. jar chopped pimentos, drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt

In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.

Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange in a 9X13" dish or rimmed serving platter.

In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.

Bring to a boil over high heat and cook till sugar is dissolved.

Pour over corn; let stand till cool, spooning mixture over corn frequently.

If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)
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I have so many corn dishes but I think these are truly my favorites!!