August 1, 2012

Cuppa Corn Salad

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Today I'm joining Alison over at 
THE POLOHOUSE for her August Linky Party - Favorite Recipes.


I try to make it a practice to cook as little as possible.  My philosophy?  All the kids have flown the coop so it's just my husband and me at home, and dining out is much easier than cooking for two.  I'm just being lazy practical, right?


But sometimes I can't avoid cooking.  If we have a dinner party/cookout, sneaking in burgers from Whataburger would be bad form.


My Cuppa Corn Salad is always a big hit with our dinner guests.  It doesn't heat up the kitchen, which is important in Texas in August. 



Cuppa Corn Salad


8 - 10 ears of fresh corn.  Slice it off the cob and wash it in a colander.  Don't cook.  (Sometimes I use frozen corn, but it's not nearly as good.  You want the corn to be fresh and crunchy.)


6 scallions, chopped


1/2 c. locally made feta or cotija cheese, crumbled


Chipotle Mayonnaise:  Combine 1/3 cup mayonnaise,  3 - 4 tablespoons chipotle sauce, lime juice to taste (2 - 3 tablespoons), and 2 tablespoons of sour cream


handful of cilantro, chopped (I love cilantro so I use more)


salt to taste (about 1/2 teaspoon)


fresh-squeezed lime juice to taste (about 1 tablespoon)


1 cup of freshly grated Parmesan cheese.  (Please, whatever you do, DO NOT USE the stuff in the green shiny bottle.  I think it's very important to buy a wedge of Parmesan and grate it.  It's easy to grate in a food processor and is so much better, in my opinion.)


dash of cumin or chili powder for garnish (optional; I don't do this)


Directions:  Scrape the kernels off the cob and into a mixing bowl.  Add scallions and crumbled cheese.  Add Chipotle Mayonnaise to corn mixture, stirring to combine.  Add cilantro and season with salt and lime juice to taste.  Mix in Parmesan cheese.  Add a dash of cumin or chili powder for garnish, if desired.  


Makes 6 servings


This can be made a day ahead and allows the flavors to mingle.  Refrigerate until ready to serve.


Hope y'all enjoy it!

16 comments:

  1. This sounds really good. I've never had it before. Thank you for sharing.

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    1. It's good, especially if you like corn! Easy, too.

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  2. Kathy! Am I getting the impression that now that the kids have flown the coop that you are grilling in your little apron sans shirt there with your sweet hubbie?

    !!!!

    My husband would never leave the yard if he had a barbecue mate like that one in the photo.Hilarious! Won't be sharing your blog post with him this time, I am afraid.... don't want him to get any crazy ideas!!!

    Your corn recipe looks scrumptious. I love the tang feta adds to any dish so I will try this one for sure.
    :)

    Thanks for sharing, Kath!
    xoxox
    A

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    1. Oh, dear. I was in a hurry to post my recipe this morning, so I didn't look too carefully at the photo I downloaded from Pinterest. I didn't realize that Miss Barbecue Girl looked more like Miss Playboy Bunny! I'm really not trying to turn Tartan Terrace (or The Polohouse) into an x-rated blog, I promise.

      Thanks for letting us share our recipes on your beautiful blog, Alison!

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  3. The photo is hilarious! Now that is one way to beat the heat here in TX! ;-)
    Thanks for the recipe. This one looks delicious! Stay cool.........Sarah

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    1. Sarah - Thanks! When I saw your recipe for Lemon Meringue Pie, I decided that I must make one soon (even though I've locked my kitchen door and thrown away the key.) Looks soooo good!

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  4. Sounds delish! I cannot wait to try it soon. xo, Ron

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    1. Ron - I'm looking forward to having one of your Key Lime Pie Martinis followed by a big helping of Taco Casserole! Thanks for sharing your recipes with us.

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  5. I love any recipe that doesn't heat up the kitchen! This looks great, and I will make the next time we go to the lake.

    Linking from The Polo House,
    Ricki Jill

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    1. Cuppa Corn Salad would be a perfect menu item at the lake!

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  6. Your corn salad looks delicious. I'm saving the recipe to try...it's my kind of "cooking". Cute vintage photo,too.
    Babs

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  7. I love this recipe! In San Antonio, we call it Elote and you can buy it from any taco or fruit stand. It's served in a cup, piping hot. You squeeze crema, butter, cotija cheese (try to get this authentic cheese if you can), lime,and chile powder over the top to your liking. My mouth waters just thinking about it. So good! I never thought to serve this to a crowd. What a great idea. You are so right about the corn needing to be crunchy. Definitely does not work with canned corn.

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    1. Karin - So glad to know about this. I've never heard of Elote, but the next time I'm in S.A., I'll definitely give it a try. Actually my daughter and I are going on a girls' weekend to the Hyatt Hill Country in a few weeks, so I'll definitely track some down. Thanks for the info!

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