Made this one for a family picnic….it’s a good way to use up leftover summertime corn on the cob, which of course should not go to waste. The sweet grape tomatoes complement the corn nicely, and although it’s not trendy enough to do away with mayo completely, the dressing is thinned down with vinegar so it doesn’t get all gooey in the sun.
Full recipe after the jump.
Dice 4 shallots…put these in a bowl with the juice of 1 lime and refrigerate for 1 hour – this helps cuts down on the sharpness, since they won’t be cooked.
Start with 4 ears of leftover corn. Cut the corn off the cob – the idea is to have the kernels stay together in cool square shapes. I didn’t do so great at this, as you can see from the pic, most of them fell apart when I mixed everything together. I guess I have to be more gentle. If you don’t have enough leftover, you can supplement with canned corn, but obv. the more fresh corn you have, the better.
Quarter about 10 grape tomatoes. Slice 4 hard-boiled eggs and add both of these to the salad. Add the shallots.
Cut 3 cloves of garlic into slivers and saute these until they are just brown. Add to salad.
For the dressing, mix 2 tablespoons mayo, 1 tablespoon balsamic vinegar, 2 tablespoons EVOO, a few dashes of cayenne pepper, s + p to taste.
I know I am not the food stylist that Gansie is, but I swear it’s tasty – just look at this pic of my little brother enjoying it.