I cannot think of any time of year that corn is a bad menu choice, corn goes with everything. I love summer months because you can peel fresh corn and place it directly on the grill and enjoy it with your barbecue; or in the winter months, add it to a creamy chowder or make it the star and make a corn chowder. No matter which way you serve it, you really can’t go wrong making a dish of corn.
Often, we think of corn as a hot dish, but corn is great in a salad or as a salad. A mother of a good friend of mine gave me a recipe for her corn salad before she passed away and I am so glad that I was paying attention because her children say that I am the only one that makes it as their mother used too.
This corn salad is perfect any time of the year. Actually, I like to make it in a glass jar the day before I want to serve it, so all of the flavors have time to combine and create a nice flavor (this is Ms. Annie Mae’s Secret). I later modified her recipe and added a can of black beans, not only does it make this salad burst with color and flavor, it also adds protein making this salad and easy option as a one dish meal.
- 2 15-ounce cans of whole corn, drained and rinsed
- 1 green pepper, diced
- 1/4 red onion, diced
- 1/2 bunch fresh cilantro, chopped
- 1 15-ounce can of black beans, drained and rinsed
- 6 Tbls red wine vinegar
- 1/4 cup canola or olive oil
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1/8 tsp black pepper
In a large bowl, combine corn, bell pepper, onion, cilantro and beans and stir well. In a separate bowl, whisk together vinegar, garlic, salt, and pepper and stir well. While whisking, slowly pour in oil to blend. Once all of the oil has been added to the vinegar, quickly add to the veggie mixture and stir. Place in a glass or plastic sealed container for at least 1-hour to overnight. Makes 4 – 6 servings.