Cajun Corn Salad

 

That’s corn salad. In truth, corn salad that I made back in August when it was still sweet corn season here in Ohio. I was pre-mofo’ing. I’ll tell you about that in a minute, but a couple of things first:

Many thanks to all who came out to the Books by the Banks book fair in Cincinnati! It was a pleasure to talk food with you, and hear about the best parts of your city for our next visit. I especially enjoyed chatting with my co-tabler, Chef Todd Kelly, who has offered to prepare a 5 course vegan tasting menu for us the next time we are in town. He is the Executive Chef at the gorgeous and  historic art-deco style hotel restaurant, Orchids at Palm Court. Thanks for the great conversation on Lee Jones, farming, green garlic, and of course, harissa!

The blog book tour has started! Of course, we’ll keep you updated on our blogs so you don’t miss thing. Amey of Vegan Eats and Treats has a  fantastic write-up, with food photos, and even cooler: her own art! Stop by her blog for a chance to win a copy of Vegan Sandwiches Save the Day!

Whew, the PPK cookbook challenge week has come to a close. Thank you to all who tackled something new from Sandwiches. Hopefully, you’ve found a new favorite or two.

Now, for that corn salad……

I grew up on fried corn. I can remember peeling ear up on ear for our family of five when I was a child. We always hoped for leftovers, because the fried corn (simply fried in butter in a skillet with salt and pepper) was every bit as delicious as the corn was on the cob. We always had the fried corn “straight”, but now I find lots of ways to incorporate it into our meals. One of our favorite ways is in salad. Frying the corn with seasonings imparts wonderful spice to the sweet corn. Try it and see if you agree!

Canned:

 

Cajun Corn Salad

Serves 4

1 tablespoon canola oil

Kernels cut from 4 ears of cooked corn on the cob

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Pinch to 1/2 teaspoon cayenne

2 tablespoons minced bell pepper

2 tablespoons minced celery

1 tablespoon minced pickled garlic scapes

1 tablespoon minced pickled hot pepper rings, optional

1 tablespoon minced fresh basil

1 teaspoon minced fresh thyme

1/4 teaspoon dried oregano

1 teaspoon apple cider vinegar

1/4 cup vegan mayonnaise

Salt and pepper, to taste

Heat a large skillet over medium heat. Add the corn, cumin, paprika, and cayenne. Stir and cook until the corn takes on some color, about 5 minutes. Transfer to a bowl, and let cool. Add remaining ingredients and stir together. Cover and refrigerate at least 1 hour to allow the flavors to blend.

 

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2 Comments

  1. Posted October 22, 2012 at 4:32 pm | Permalink

    Ha! I am glad I’m not the only one who did a little pre-Mofoing! That salad looks super delicious. My husband is crazy about corn, so he will love this!

  2. Tami
    Posted October 22, 2012 at 4:59 pm | Permalink

    Becky, I wouldn’t have survived MoFo without it! Thanks!

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