Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

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...

 

              

                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6

Ingredients

• 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.)

Directions

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!

Printable Recipe

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!

Chunky, Creamy Corn Chowder

I have not always been interested in soup...I said I liked food I could sink my teeth into. With time, I grew fond of soup...when it's right!  Oh, this hearty recipe for corn chowder is so right and offers plenty of crunchy goodness!

My daughter has a talent for recognizing a good recipe when she sees one.  When she made this not long ago and I took home leftovers, I fell in love with it.  I found this incredible corn chowder somewhat addictive, and I ate probably three or four lunches and dinners of it in a row.  (I'm surprised I didn't have it for breakfast...wonder how that would've been?)  Now, you have to realize that was highly unusual for me; as I am not prone to enjoying much of anything consecutively (other than Gone with the Wind).

                                        Sink Your Teeth into This...                                    

                                              Oh, So Right!

As Adapted from Epicurious.com

Serves 8

Ingredients

• 1/2 c. 1/4" diced slab bacon (2 oz; rind discarded if necessary)
• 2 c. 1/4" diced sweet onion (14 oz - about 1 very large) such as Vidalia
• 1 c. peeled & 1/4" diced carrots (about 2 large - or make it easy & use baby carrots)
• 3/4 c. 1/4" diced celery (about 1 rib)
• 1 c. 1/4" diced red bell pepper (about 1 med. pepper)
• 1/2 lb (about 2 small) yellow-fleshed potatoes such as Yukon Gold, peeled & 1/4" diced
• 1/2 lb sweet potato (about 1 medium), peeled & 1/4" diced
• 5 c. reduced-sodium chicken broth (40 fl oz)
• 2 fresh thyme sprigs (brush the leaves from)
• 3 c. corn kernels from about 6 ears of corn (frozen corn kernels are fine)
• 1 1/2 c. heavy cream (I use half & half)
• 1 tsp. fine sea salt
• 1 tsp. fresh ground black pepper
• Thickener:  2 TB cornstarch & 1/2 c. cold water

• Garnish: 2 seeded and diced plum tomatoes and about 1/2 c. finely chopped fresh chives

Directions

1. Cook the bacon in a wide 6 to 8 qt. heavy pot over moderate heat about 5 minutes or until crisp, stirring frequently. Transfer the bacon with a slotted spoon to paper towels to drain. Add the onion, carrots, celery and bell pepper to bacon fat and cook, stirring about 8 to 10 minutes or until the onion is softened.
2. Add all the potatoes, broth and the leaves from the thyme sprigs.  Cover and simmer about 15 minutes or until the potatoes are just tender. Add the corn and cream.  To thicken, gently stir the cornstarch with the cold water and slowly stir into the soup until well incorporated.  Simmer the soup uncovered about 10 minutes (do not boil).  Add the sea salt and pepper and stir in the bacon.  
3. Garnish each serving with the diced tomatoes and chopped chives. This would be good with my Simple Side Salad with Avocado and Dixie Girl Makes Yankee Cornbread.  Enjoy!

Printable Recipe