Here is a simple corn and tomato salad it makes for nice summer side to have along with your hot dog or cheese burger.I love summer because it allows you to eat light and healthy .This is why I started June with this salad it is really good .It covered with a sweetened balsamic vinaigrette.The side dish is easy to put together in no time and its great for BBQs,Picnics or a quick salad just for you .I hope you like it.
1/2 cup grape tomatoes-cut in half
2 cups frozen corn kernels-thawed and sauteed
3 Tbsps purple diced onions
1-1/2 Tbsps balsamic vinegar
2 Tbsps olive oil
1/2 tsp Italian seasoning
1/4 tsp chili powder
1/8 tsp cayenne powder
1/2 tsp sugar
1.Place balsamic vinegar,olive oil, Italian seasoning,chili powder,cayenne powder salt and pepper in a bowl.Now mix all ingredients and set aside
2.Stir gently to combine. Set aside.Heat olive oil in a skillet over medium high heat.
3. Now add frozen corn kernels and saute until corn is tender.Now transfer cooked corn into a small bowl and let cool.
4. Cut tomatoes in half and place them into a bowl.Add the corn ,onions and stir with the tomatoes.
5.Pour the dressing over the tomato mixture and stir with a spoon.
6.Cover with plastic wrap or foil and place into the refrigerator and let the mingle until your ready to eat.
You can serve this for lunch,dinner or as a little snack.Make it for a picnic,bbq or just at home as a side dish.
This may seem a little corny but I loved creamed corn as a child .I was straight up addicted to the stuff because it was so sweet like me “LOL”.For one the I had a creamed corn souffle it was oh so delicious.I had asked for the recipe but the person said it was a family recipe and she could not give to me .I tried to duplicate it but it didn’t work so I just decided to start from the drawing board and make up my own recipe.So I came up my version of cream corn and not the souffle because I feel it would be easier for right now . I don’t like the canned creamed anymore homemade is way better. This cream corn has pepper jack cheese in it and I added some Fresno and Jalapeno peppers to give it some extra heat.It also has a little bit of sweetness to hit you on the palate.This would make a great side dish for the summer and the holidays.
2 cups frozen or fresh corn
1 tbsp butter
1-1/2 tbsps flour
3/4 cup milk
3 tbsps heavy cream
1 tsp sugar
6 slices of pepper jack cheese or 1/4 cup of shredded pepper jack cheese
1/8 tsp black pepper
1.In a small skillet over medium heat melt butter.
2.Add in the flour and whisk until smooth .Make sure there are no lumps and cook for 2-4 minutes more to get rid of the flour taste.
3.Pour in milk and cream a little at a time and turn up the heat to medium-low . Whisk until sauce becomes thick.Set aside
4. In a medium or large pan add the corn and sugar .Now stir.
5.Place a couple a dollops of the bechamel sauce on top of corn and stir.
6.Add the pepper jack cheese and stir until fully melted.
7. Sprinkle in the minced Fresno and Jalapeno chilis .Stir into the corn mixture until incorporated.
Transfer to a serving dish or plate and enjoy!!
Serve this with chicken,fish ,steak and vegetables