GO for the GOLD Confetti Salad
August 11, 2004
As we approach the opening ceremonies this
week of the 2004 Summer Olympics in Athens, I couldn't resist the
"corny" title for this cheery, bright yellow salad...
Main Ingredients:
4 ears yellow corn, husked
1 dry pint yellow pear or cherry tomatoes (about
3/4 lb.), quartered
1/3 cup pinenuts, toasted
1 large yellow bell pepper, diced small (into
about the same size as corn kernels)
1/2 cup small diced white or yellow sweet onion (Walla Walla is ideal)
Dressing:
1/4 cup mayonnaise
1/8 cup buttermilk
1/8 cup very finely chopped fresh cilantro OR
Italian parsley
1 tablespoon Mexican-style hot sauce (I used
Pico-Pica)
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon very finely chopped fresh oregano (or
substitute dried)
1/4 teaspoon salt
Whisk all dressing ingredients in a small bowl
until combined.
For the salad:
Bring a large pot of unsalted water to a
boil. Prepare a large bowl or sink with an ice-water bath. Add the
corn to the boiling water and cook for three minutes. Remove
corn from pot and put it into the ice water. Swish it around and let
it cool in the cold water for a few minutes. When cool, remove from water,
and cut the kernels off the cobs with a sharp knife. Combine corn in a
large bowl with the tomatoes, pinenuts, bell pepper, and onion. Add the
dressing; stir to incorporate. Taste and adjust for salt and heat (some
might prefer it with a bit more hot sauce). Yields six cups. Cover and refrigerate for a
few hours to let the flavors meld.
Serving Suggestions:
This is an excellent side dish that looks
attractive served on a lettuce leaf, or in a red cabbage leaf "cup". For a
main course or snazzier first course, add small cooked shrimp or spicy grilled
prawns. It also works well as a condiment or relish with grilled chicken,
pork, sausage, or firm-fleshed fish.
Renee Kroeger
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