Tuesday, August 31, 2010

Creamy Corn Salad

One of those weeks!  You ever have them?  You know the one.  Where you work full time, your husband works full time and in the evenings you have to paint your rental house - ok so maybe your weird weeks aren't EXACTLY like mine, but you get the idea.

Why am I sharing all of this with you?  It's my way of letting you know that cooking didn't happen.  Sushi and pizza happened.  Neither were homemade.  SO not much blogging will happen.  We will be lucky if there are two posts.

So while I have an incredibly weird week full of work and paint, enjoy this corn salad from a few weeks ago.

Creamy Corn Salad (Inspired by Rick Bayless)

2 cups corn
4 cups brine mixture (see below)
1 cup cherry tomatoes, halved
1/2 cup sour cream of low fat plain yogurt
2 T cup ancho or guajillo chile powder
2 T cilantro,chopped
1 lime, juiced
salt and pepper to taste

To make the brine, mix 4 cups cold water with 1/4 cup salt and 2 T sugar. Place corn in a bowl with the brine mixture.  If frozen, no need to thaw first.  Let it soak in the refrigerator for at least 2 hours.

When ready to cook, remove the corn from the bowl and drain well (do not rinse).  Heat a heavy skillet or cast iron skillet and lightly oil.  Cook the corn over medium until browned, turning frequently.  Remove to a bowl and place in the refrigerator to cool slightly.

Slice the tomatoes and toss with the sour cream and chili powder.  Add the corn while still warm and mix thoroughly.  Sprinkle with cilantro and salt and pepper to taste.

Sprinkle lime juice over top.  This salad is great still warm, and also chilled for a few hours.

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