Monday, June 18, 2012

Charred Corn Salad & Other Summer Tapas



 Charred corn, straight off the charcoal grill

I cam across a corn salad last week on The Cooking Channel and knew it was something I was destined to make.
When it is even too hot to bring a pot of water to a boil to cook some corn on the cob, then this is the perfect remedy.

Charred Corn Salad

Grill 6 ears of corn that you have brushed with olive oil and sprinkled with salt and pepper.
Turn often, and remove when charred nicely.
This will take some time as the corn is fresh and moist.
Let cool then remove the corn from the cob.
Finely dice 1/2 medium red onion and add to the corn.
Halve one 10 oz basket of cherry tomatoes and add to corn mixture.

Prepare dressing...

1 1/2 packed cups of fresh basil
2 cloves garlic
Blend in small food processor or blender.
Add a little less than 1/4 cup of white wine vinegar and blend again.
Slowly drizzle in generous 1/4 cup olive oil.
Salt and pepper to taste.
Pour dressing over corn mixture and serve immediately.
It can be made ahead up to the tomatoes and dressing.

I am actually thinking of switching it up next time and using cilantro, fresh squeezed lime juice, some vinegar, and olive oil. I think it would be equally delicious.


 Melon & Italian Sausage, Goats Cheese & Marinara, & Sourdough

My bestie Dar invited me to lunch last week and served the most wonderful goodies!
And easy-peasy, too!
The goats cheese & marinara was so crazy/good I repeated it for our Father's Day supper yesterday.
Get this...

Take one nice log of goats cheese (Sam's Club or Costco size) and place in glass pan or cast iron skillet.
Pour 1/2 jar of your favorite marinara sauce over the top.
Heat in the oven at 350 till warmed through. 
Or...microwave till warm. (in glass pan only)
Serve with slices of grilled baguette.
Or, do as we did, and don't even bother grilling the bread.
Just grab a slice and spoon the cheese/marinara over.
Eat.
Cry.
So dang good.


Mediterranean Salad

Another fabulous cold summer salad.

Cut into bite sized pieces:
multi colored peppers (the small ones are perfect for this)
tomatoes
cucumber
red onion
Toss in some pitted kalamata olives
Dress with a simple balsamic/olive oil dressing with Greek seasoning.
(I have a fabulous Greek Seasoning for sale at the Farm Fresh blog!)
When plated, add a sprinkle of feta cheese.

SO fresh.
SO easy.
SO delicious!

If you try any, please let me know what you think...

In Christ alone,
Cindy

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9 comments:

Michelle (She Looketh Well) said...

That's it! I can't wait any longer! I am packing my bags and moving in with you! I miss sampling your delicious recipes!!! Not as much as i miss you though. ♥

Alice said...

I'm thinking that whatever your beverage is, it looks delish! Share some please! (or at least the recipe)

Alice

Donna said...

Isn't summertime cooking the BEST?!

Camille said...

Oh YUM!!! Your recipes look soooo good Cindy! :)

Guess what I made for dinner tonight? Your recipe for Indian Fry Bread and topped with everything for tacos...OH. Dear. Me! Just yummy!! Thank you for sharing! My family thanks you too. :)

Love,
Camille

~Kristin~ said...

Cyn~ That's my kind of friend and my kind of lunch!
Thinking of you often and praying for your future.
XO

Pam said...

Everything looks so good! I am loving the charred corn salad & the Mediterranean salad especially!

katiez said...

I love the corn salad.... but we only get the corn I grow myself. I'm not sure if we could do anything but slather it with butter and eat LOL
It's still considered pig food here.

KathyB. said...

I think I am going to have to make this, soon!

Anonymous said...

Oh goodness, those salads look amazing. I love summer salads and yours look so healthy and fresh. Thanks for sharing.
Bless you,
Beth