Hello LilyOnTheLam.Com Readers:
I am obsessed with sweet corn. Actually, I am obsessed with all things starchy carbs - but that's a story for my Carbaholics Anonymous group. When I was recently in Rio De Janeiro, I was IN LOVE that there was a boiled corn cart on every corner. I sat in the hot sun, eating a heavily buttered, heavily salted corn on the cob and watched very muscular, almost naked men play volleyball. Heaven.
Recently, my fabulous friends have been taking me out for all sorts of lovely dinners in honor of my 997th birthday. Ms. Corporate Sassy took me out to our favorite lunchtime spot - J. Alexander's in Tampa, Florida - which apparently now is being called Redlands Grill. I am not a big corporate chain restaurant girl, but I make exceptions for J.Alexander's (and Capitol Grille ... and Bonefish ... and Houston's ... and Cheesecake Factory if I am craving 90,000 calorie cheesecake slices ... OK maybe I do like chain restaurants!)
Poor Ms. Corporate Sassy, she picked a day to take me out when I was craving FILET MIGNON. I am going to have to take her to Bern's Steakhouse or another of our favorites Cafe Ponte, when it is her birthday because let me tell you my birthday lunch was EXPENSIVE.
Side note: Because Tampa lost against Chicago in the Stanley Cup, I now have to take my little sister to Bern's Steakhouse for a free steak dinner on me. My wallet is already shaking because that tiny little girl has been known to put away the most expensive steaks on any menu. But I am happy for ANY EXCUSE to go to Bern's Steakhouse. It may look like a cross between Disney's Haunted Mansion and a bordello on the inside and look like a warehouse from the outside, but it is one of my favorite restaurants in the entire world - and that is saying something because I eat out A LOT!
Anyway, back to my lunch with Ms. Corporate Sassy - J. Alexander's side of the day was a sautéed corn. Given my love for all starchy carbs, I had to order it - in addition to my excellent filet mignon and loaded baked potato bigger than my head. It arrived with julienned slices of zucchini in it. Which I totally DID NOT UNDERSTAND. Overcooked zucchini has a slimy texture which did not pair well with the crisp, sweet, bursting with goodness summer corn. Pairing fail. But I still ate it up heartily! Yum!
When I was driving back from my birthday weekend in Boca Raton, one thought kept flashing through my tiny brain: "when I get back to Tampa, I want corn on the cob with herb butter." Yes, some people spend their time thinking about world peace. I spend my time thinking about corn.
I whipped up a giant pot of boiled corn - more corn than a single lady with 900 cats should ever cook. I decided that with some of the leftover ears of corn, I would make a summer corn salad. Even though I am 1,029 years old, I have never made a corn salad before. Or at least I don't think I have ... when you're this old, memories start to fade. I have to be careful what declarations I make, because you never know when someone from my past is going to jump out of the woodwork and scream "J'accuse! You made a corn salad in 1997!" It could happen. You never know.
So with that, I made my "Jalapeño Ranch Summer Corn Salad For Two" recipe.
Which by the way, "Summer Corn" makes me think of the Death Cab For Cutie song "Summer Skin." Death Cab for Cutie chose their band name from the headlines of a tabloid. Apparently an attractive woman in a taxi died or almost died - so it was "death cab for cutie." Probably not a good incident for the woman, but a catchy tabloid headline and a better band name.
The song starts out with the lyrics "Squeaky swings and tall grass ..." and it reminds me of summer and love and heartache.
Let me tell you - I may be a corn purist - just some sweet corn, a little butter, a little salt ... but this "Jalapeño Ranch Summer Corn Salad" recipe is DELICIOUS! Try it out!
Feel free to share this recipe, but please include the link and a created by "LilyOnTheLam.com" when you share PLEASE.
Jalapeño Ranch Summer Corn Salad for Two by LilyOnTheLam.com
Ingredients:
2 ears of summer sweet corn that have been fully cooked either by boiling or steaming and then chilled to room temperature (or refrigerated overnight)
6 mini assorted red, yellow and orange peppers (or 1 medium green bell pepper), diced fine
2 Tbsp. finely diced red onion (or more- depending on your tastes)
1/2 a large lime
3 heaping tablespoons pico de gallo or a chunky medium salsa, drained
2 tablespoons Jalapeno ranch salad dressing (or use regular ranch and put in some finely diced jalapeños). I use "Naturally Fresh Jalapeño Ranch Dressing" (from the refrigerated section) because I think it is tasty!
1 heaping tablespoon Duke's Mayonnaise (or other fine quality Southern mayo)
salt and pepper, to taste
1/3 - 1/4 c. shredded aged cheddar (OPTIONAL)
How To:
1) Cut the kernels from the ears of sweet corn. Use your fingers to break up the corn into individual kernels, if necessary.
2) Add diced bell peppers, red onion, the juice of 1/2 a large lime, the pico de gallo, Jalapeño ranch salad dressing and mayonnaise. If you don't mind the extra calories, add some shredded cheddar cheese. Add salt and pepper, to taste.
3) You may wish to add more Jalapeño ranch dressing and mayo if you like a "saucier" salad. Also feel free to use less.
4) Mix well.
5) Serve immediately or keep in the fridge for a couple hours.
If you wish, you can add more shredded aged cheddar cheese and serve this on fried corn tortilla chips as a "summer corn dip."
This salad would also be great with some fresh lobster, crab or shrimp folded in.
Otherwise it is delicious as a side salad or accompaniment to grilled meat.
I loooooove this summer corn salad. I hope you like it too! Thanks for reading!
P.S. I have not been compensated by Naturally Fresh or Duke's for naming their products in my recipe - just sharing information on what brands I used.
I am obsessed with sweet corn. Actually, I am obsessed with all things starchy carbs - but that's a story for my Carbaholics Anonymous group. When I was recently in Rio De Janeiro, I was IN LOVE that there was a boiled corn cart on every corner. I sat in the hot sun, eating a heavily buttered, heavily salted corn on the cob and watched very muscular, almost naked men play volleyball. Heaven.
Recently, my fabulous friends have been taking me out for all sorts of lovely dinners in honor of my 997th birthday. Ms. Corporate Sassy took me out to our favorite lunchtime spot - J. Alexander's in Tampa, Florida - which apparently now is being called Redlands Grill. I am not a big corporate chain restaurant girl, but I make exceptions for J.Alexander's (and Capitol Grille ... and Bonefish ... and Houston's ... and Cheesecake Factory if I am craving 90,000 calorie cheesecake slices ... OK maybe I do like chain restaurants!)
Poor Ms. Corporate Sassy, she picked a day to take me out when I was craving FILET MIGNON. I am going to have to take her to Bern's Steakhouse or another of our favorites Cafe Ponte, when it is her birthday because let me tell you my birthday lunch was EXPENSIVE.
Side note: Because Tampa lost against Chicago in the Stanley Cup, I now have to take my little sister to Bern's Steakhouse for a free steak dinner on me. My wallet is already shaking because that tiny little girl has been known to put away the most expensive steaks on any menu. But I am happy for ANY EXCUSE to go to Bern's Steakhouse. It may look like a cross between Disney's Haunted Mansion and a bordello on the inside and look like a warehouse from the outside, but it is one of my favorite restaurants in the entire world - and that is saying something because I eat out A LOT!
Anyway, back to my lunch with Ms. Corporate Sassy - J. Alexander's side of the day was a sautéed corn. Given my love for all starchy carbs, I had to order it - in addition to my excellent filet mignon and loaded baked potato bigger than my head. It arrived with julienned slices of zucchini in it. Which I totally DID NOT UNDERSTAND. Overcooked zucchini has a slimy texture which did not pair well with the crisp, sweet, bursting with goodness summer corn. Pairing fail. But I still ate it up heartily! Yum!
When I was driving back from my birthday weekend in Boca Raton, one thought kept flashing through my tiny brain: "when I get back to Tampa, I want corn on the cob with herb butter." Yes, some people spend their time thinking about world peace. I spend my time thinking about corn.
I whipped up a giant pot of boiled corn - more corn than a single lady with 900 cats should ever cook. I decided that with some of the leftover ears of corn, I would make a summer corn salad. Even though I am 1,029 years old, I have never made a corn salad before. Or at least I don't think I have ... when you're this old, memories start to fade. I have to be careful what declarations I make, because you never know when someone from my past is going to jump out of the woodwork and scream "J'accuse! You made a corn salad in 1997!" It could happen. You never know.
So with that, I made my "Jalapeño Ranch Summer Corn Salad For Two" recipe.
 |
| It tastes better than it looks |
Which by the way, "Summer Corn" makes me think of the Death Cab For Cutie song "Summer Skin." Death Cab for Cutie chose their band name from the headlines of a tabloid. Apparently an attractive woman in a taxi died or almost died - so it was "death cab for cutie." Probably not a good incident for the woman, but a catchy tabloid headline and a better band name.
The song starts out with the lyrics "Squeaky swings and tall grass ..." and it reminds me of summer and love and heartache.
Let me tell you - I may be a corn purist - just some sweet corn, a little butter, a little salt ... but this "Jalapeño Ranch Summer Corn Salad" recipe is DELICIOUS! Try it out!
Feel free to share this recipe, but please include the link and a created by "LilyOnTheLam.com" when you share PLEASE.
Jalapeño Ranch Summer Corn Salad for Two by LilyOnTheLam.com
Ingredients:
2 ears of summer sweet corn that have been fully cooked either by boiling or steaming and then chilled to room temperature (or refrigerated overnight)
6 mini assorted red, yellow and orange peppers (or 1 medium green bell pepper), diced fine
2 Tbsp. finely diced red onion (or more- depending on your tastes)
1/2 a large lime
3 heaping tablespoons pico de gallo or a chunky medium salsa, drained
2 tablespoons Jalapeno ranch salad dressing (or use regular ranch and put in some finely diced jalapeños). I use "Naturally Fresh Jalapeño Ranch Dressing" (from the refrigerated section) because I think it is tasty!
1 heaping tablespoon Duke's Mayonnaise (or other fine quality Southern mayo)
salt and pepper, to taste
1/3 - 1/4 c. shredded aged cheddar (OPTIONAL)
How To:
1) Cut the kernels from the ears of sweet corn. Use your fingers to break up the corn into individual kernels, if necessary.
2) Add diced bell peppers, red onion, the juice of 1/2 a large lime, the pico de gallo, Jalapeño ranch salad dressing and mayonnaise. If you don't mind the extra calories, add some shredded cheddar cheese. Add salt and pepper, to taste.
3) You may wish to add more Jalapeño ranch dressing and mayo if you like a "saucier" salad. Also feel free to use less.
4) Mix well.
5) Serve immediately or keep in the fridge for a couple hours.
If you wish, you can add more shredded aged cheddar cheese and serve this on fried corn tortilla chips as a "summer corn dip."
 |
| In a Tostitos Scoop shell - perfect appetizer! |
This salad would also be great with some fresh lobster, crab or shrimp folded in.
Otherwise it is delicious as a side salad or accompaniment to grilled meat.
I loooooove this summer corn salad. I hope you like it too! Thanks for reading!
P.S. I have not been compensated by Naturally Fresh or Duke's for naming their products in my recipe - just sharing information on what brands I used.
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