So, a funny thing is happening since I decided to give myself a break from practicing recipe development: I keep getting recipe ideas when I least expect them--while I'm driving, blow-drying my hair, making the bed, or--as of late--packing boxes. I'm totally delighted by the fact that my brain is not in a constant state of over-thinking (no wonder I was having so many recipe fails!), which means creativity can flow. My recipe development skills are still a work in progress, so I'm always thrilled when a recipe idea materializes into a delicious end result, like this Summer Corn Salad with Honey Lime Vinaigrette.
As our move-out date quickly approaches, I've been working on cooking from the pantry and freezer to minimize the amount of trips we'll have to make to and from our rental apartment with a picnic basket size cooler. My trips to the grocery store are now less frequent, and the haul much smaller, but fresh fruits and vegetables are still what fills the majority of my grocery cart and refrigerator.
My local grocery store is practically overflowing with fresh produce and the other day, I had to come home with a few ears of fresh, sweet corn, fragrant basil and plump red bell peppers. I had planned on using each ingredient separately in other recipes, but flank steak tacos were on last night's dinner menu and I wanted a light, refreshing lettuce-free salad to go alongside, which meant new plans for the veggies. I had scallions on hand and they added a delicate onion-y bite that was pronounced but not overpowering. The dressing was simple and brightly flavored with lots of freshly squeezed lime juice, oilive oil, a touch of honey and salt and pepper to taste. This is a recipe that can be easily doubled or tripled to feed a large crowd (like you may be doing today) and it's versatile as well--you could swap out the basil for parsely or cilantro and add cherry tomatoes and diced avocado.
Recipe development sure does taste good!
Buon appetito and Happy Fourth of July, everyone!
Summer Corn Salad with Honey Lime Vinaigrette
4 ears of corn, kernels cut off of the cob
1 red bell pepper, small dice
1 jalapeno pepper, small dice
3 scallions, finely sliced
Handful of fresh basil, finely sliced / chiffonnade
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the corn kernels, diced red bell pepper, diced jalapeno pepper, sliced scallions and sliced basil in a large bowl.
In a small bowl or measuring cup, combine the oilive oil, lime juice, honey, salt and pepper and whisk briskly to combine. Pour half of the dressing over the vegetables and toss gently to incorporate. Taste and add more dressing if desired. Refrigerate until ready to serve. Serve at room temperature for the best flavor.
|Subscribe to RSS|