Are you as excited about this as I am?
I find meal-planning so much easier when there is a BBQ involved. We can throw anything on the grill and call it dinner. Plus my hubby does the BBQing, which is probably why I think it is so much easier. 🙂 I can get away with throwing together a salad or side dish of some sort and just sit on the back porch and wait.
Full disclosure, we haven’t so much as removed the tarp covering the BBQ yet. But when I served this dish we all agreed that it would be perfect for just about anything we would be eating outside – soon. Not soon enough, but soon nonetheless.
I didn’t know what to call this – a salad, salsa, relish? Did you know slaw is just another word for salad? Slaw felt most appropriate because of the spoon-ability of the dish. So we have slaw.
One thing I’ve learned about salads, is that salads don’t have many rules. (You don’t even have to call them salads, for example). Salads don’t have to be green and they don’t have to be complex. A single vegetable with a few flavourful ingredients can make the most interesting side dish. This is one of those salads. Essentially just a bag of frozen corn. That’s it. Well, and a few things you might have kicking around in your pantry anyway.
So bring this one to a picnic, serve it next to your favourite BBQ burgers, top your tacos with it or just eat with chips. It can be made a couple of days in advance too, always a bonus.
A couple of notes:
- I used a spicy red chili and basil vinegar I made back in late summer – It gave this salad a little extra kick. Any vinegar will do. And trying to find a link for you so you can make your own, I’ve realized the need to do a post about making infused vinegar. Sadly there is little info out there. Sometimes the simplest things can be taken for granted. A post by mid summer is needed. Don’t let me forget.
- I recently found this roasted coriander and mint seasoning blend, it’s really awesome. You can substitute any seasoning you like – just a little something to add some flavour but it’s not a key ingredient – try cumin, or chili powder, or dried mint or dill.
- I’m ashamed to admit that the first night we ate this we used it to top our super nachos. Yes – nacho platters for dinner. I know, not the healthiest of meals, but it I can redeem myself at all they were vegan. The next night I served this like a salsa with chips and we nibbled before dinner. On the third day I took the small amount that was leftover for lunch – still crunchy and fresh.
- leftover fresh cooked corn on the cob is awesome in this dish, but frozen works just as easily. If using frozen, just thaw and go. If using fresh corn, just a quick blanch will do.
A sweet and crunchy side salad, salsa or dip.
10 minPrep Time
10 minTotal Time
- 2 cups fresh corn kenrals (kernals from 4-5 medium ears of corn, or one16 oz bag frozen corn kernels)
- 4 oz can diced green chilles
- 2 scallions
- 1/2 cup roasted red peppers, diced
- 1/4 cup green or kalamata olives
- 3 tablespoons cider vinegar
- 1 teaspoon agave syrup
- 1 tablespoon olive oil
- 1/2 teaspoon roasted cumin and mint seasoning blend
- salt and pepper
- Combine all ingredients in a large bowl and toss well. Refrigerate until ready to serve. Can be made a day or two ahead.