I know you'll find this salad absolutely delicious as I did! Because it's so filling, you really don't need very much as a side dish. The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
So Crunchy and Satisfying...
Serves 4 to 6
- 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
- 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
- 1/4 c. chopped sweet red bell pepper
- 1/2 TB chopped red onion
- 1 TB (tops only!) chopped green onion
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. canned, salted mixed nuts (reserve and add right before serving)
*The Oven-Roasted Corn on the Cob
Preheat oven to 375º. Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!). Place the corn cobs on a foil-lined baking pan with shallow sides. Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown. (Flip the corn over halfway through roasting time to assure browning on both sides.)
Cut the corn from the cobs and mix with all the other ingredients, except the nuts. (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving. Enjoy every crunchy bite!
What's That Got to do with This?
Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course! This photo was taken at two weeks. My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy. She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs! This girl didn't waste any time putting on the weight!
She may be a redhead like...guess who?
I know you love to eat darling, but you may have to wait a while for that corn salad!