A month ago I stumbled across numerous bloggers who participated in the Secret Recipe Club. Set up by Amanda at Amanda's Cookin', registrants sign up to participate and are assigned a blogger who they will secretly write about a month later. I'm so excited to participate this month, and thrilled to announce my first assignment: May I present Rachel from A Southern Fairlytale!
As Liv and I perused A Southern Fairytale, recipe after recipe jumped off the screen, but with a backyard cookout on our docket we chose Rachel's simple yet dazzling Confetti Corn Salad. Packed with veggies and a simple vinaigrette featuring my beloved lime, this salad is as versatile as it is bursting with the fresh flavors of summer. Finding the salad in June, we had the recipe just in time for Father's Day and have made the salad no less than 4 times since then. It has truly gained a highly rated spot in our regular rotation.
Our first version followed Rachel's recipe to a "T", however, since then we have experimented and added roasted poblano peppers when we had them on hand, grilled Maui onions in place of the market fresh scallions and yesterday's version included quartered cherry tomatoes fresh from our now fruiting tomato plant.
"Meeting" Rachel and her family (albeit "voyeuristicly"!) has been a true treat. Her Southern charm has brought me to her kitchen table and I look forward to reading more about her adorable children and family as I glimpse life outside of Southern California. Thanks, Rachel!
Confetti Corn Salad
Rachel, A Southern Fairlytale
8 to 10 whole ears of corn, shucked, cooked and kernels removed
2 jalapenos, diced (we used a can of diced green chiles one time when we ran out of jalapeños)
1 sweet green bell pepper, seeded and diced (we subbed roasted poblanos)
1 sweet red bell pepper, seeded and diced
1 bunch green onions, chopped (we once used leftover grilled Maui Onions)
6 limes (I added 1-2 Tbs of Grape Seed Oil)
(I also added 2 -3 Tbs chopped Cilantro)
Shuck the corn and remove all the strands of silk
Cook corn according to your favorite way: boil or grill
Cool corn and remove kernels from cob
Dice sweet peppers and jalapenos (remove seeds and ribs from jalapenos if you’re heat
Chop green onions all the way down to just before the crisp white bulb.
Toss all ingredients together.
Cut 3 limes in half and squeeze the juice over your corn salad.
Prior to serving, slice limes into quarters and place next to salad for serving.
Check out the other Secret Recipe Clubbers!