It’s August so it’s time to celebrate fresh corn. Of course, eating corn on the cob is the number one way to enjoy it, but if you want to try something different that really highlights fresh corn, it’s this Corn Salad! Not only is there corn in the salad, but you get to create corn croutons!!! So fun and different.
To begin with, cut the corn off of the cob. You will need 1 1/2 cups for the croutons and 3 cups for the salad. In a very large mixing bowl, place a much smaller bowl in the bottom and place it upside down. Use a large knife to slice the corn off of the cob using a downward motion.
This works great and all of the corn ends up in the bowl instead of all over your counter.
For the corn croutons, place 1 cup of corn in a food processor and pulse until finely chopped.
Add butter, sugar and salt. Process until blended.
Add the masa harina or white cornmeal and flour. Pulse until a soft dough forms.
Stir in the remaining 1/2 cup of corn. Into a greased 9×13 pan, spread the dough evenly. It will be a thin layer. I found that a rubber scraper was the best tool to use to spread this mixture. Pop the pan in the oven and bake at 400 degrees for 20 minutes. Lightly score the dough into one inch squares and bake for six more minutes until golden. Remove from oven, cut along the score lines and leave to cool in the pan.
For the salad, in a large bowl combine the remaining three cups of corn, one cup of chopped and seeded tomatoes, 1/2 of a small red onion and 1 cup of chopped jicama.
Add 1/4 cup chopped cilantro and 1/2 of a jalapeno pepper, seeded and minced.
Right before serving add the avocado and four tablespoons of lime juice.
Add the croutons which should be fully cooled.
Dress with shredded cheese and Ranch dressing.
Instructions
Croutons
1 1/2 cups fresh corn, divided
1/3 cup butter, softened
2 1/2 Tbsp sugar
1/8 tsp salt
1/2 cup masa harina or white corn meal
2 Tbsp all-purpose flour
Salad
3 cups fresh corn
1 cup chopped and seeded tomato
1 cup chopped jicama
1/2 small red onion, chopped
1/4 cup chopped cilantro
1/2 jalapeno pepper, seeded and minced
2 medium avacados, cubed
2 Tbsp lime juice
shredded cheese
Instructions
For the croutons, place 1 cup of corn in the food processor. Cover and process until finely chopped. Add the butter, sugar and salt. Cover and pulse until blended. Add masa harina and flour and pulse in the food processor until a soft dough has formed. Stir in the remaining 1/2 cup of corn.
In a greased 9×13 pan, spread the dough in a thin layer using a rubber spatula/scraper.
Bake at 400 degrees. Score the dough into 1-inch cubes and bake for six more minutes until golden. Immediately cut along the score lines and leave in the pan on a wire rack to cool.
For the salad, in a large bull combine the corn, tomatoes, jicama, red onion, cilantro and jalapeno. Mix together. Just before serving, cube the avocado and mix into the salad along with the lime juice.
Dress the salad with Ranch dressing and shredded cheese.
Makes six servings.
Diane Does It! 