Tag Archives: pepper

Spicy Corn Salad

Before I start backtracking again, I couldn’t let another day go by before I shared the recipe for the spicy corn salad I made Saturday.  It’s my new favorite summer side salad!

Spicy Corn Salad  | Oysters & Pearls

I ran across {this post} on one of my favorite food blogs, Tartelette, a few weeks ago and it’s been on my mind ever since.  Mine looks nothing like the Tartelette pictures, but as usual, I adapted based on what I had on hand, which was the very last bit of our garden tomatoes.  I had pictured more of a traditional southern corn salad when I read the recipe, so that’s what I made it more like.  You can adjust the amount of sriracha to your own taste.  The heat from the sriracha goes so well with the tang from the vinegar and the sweetness of the corn, tomatoes and pepper.

Spicy Corn Salad (adapted from Tartelette)

ingredients

– approximately one ear of corn per person, shucked and cleaned
– a few tomatoes (at least 4), depending on how many ears of corn you use, washed and chopped
– one or two yellow bell peppers, washed, cored, & diced

for the vinaigrette
(adjust depending on how much corn you use – this will cover most amounts, just don’t overdress it)

– 1 tablespoon vegetable oil
– juice of half of a lime or lemon
– 1/4 cup white wine vinegar
– 2 tablespoons sriracha (or to taste)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 cup olive oil

instructions

Brush corn with vegetable oil and heat grill over medium heat.  Grill until the kernels start to get golden to dark brown.  Keep an eye on them and don’t let them burn.  Remove from heat and let cool.  When they’re cool, use a knife to remove the kernels from the cob (see the trick below to make this easier).  Add cut up tomatoes and bell pepper to the corn and toss.  In a small bowl, whisk together all the dressing ingredients and drizzle over the salad.  Optional: garnish with a squirt of sriracha and wedges of lemons or limes.

Grilled Corn for Spicy Corn Salad | Oysters & Pearls

We were planning for a crowd, so I grilled 9 ears of corn.  You want them just barely cooked through and with some added color.

Grilled Corn for Spicy Corn Salad  | Oysters & Pearls

Set those aside and let them cool while you chop your tomatoes and pepper and mix up the vinaigrette.

To remove the kernels, the easiest way I’ve found to do this is to use a bundt pan.  You stick the bottom of the ear of corn into the hole in the center of a bunt pan, then run a sharp knife down the ear to cut the kernels off. Just keep rotating either the ear of corn or the pan, and pretty soon you’ll fill it right up.

Quick & Easy Way to Cut Corn Off the Cob | Oysters & Pearls

Please excuse those janky fingernails.  And thanks to Wheat for the picture!

My vinaigrette was pretty spicy, and I probably should have toned it down for others in the crowd.  I  need to realize that not everybody likes spicy food as much as I do.

Even though it was really hot, it was still delicious.  My mouth is watering right this second.

Sriracha Vinaigrette for Spicy Corn Salad | Oysters & Pearls

Coincidentally, I believe this vinaigrette would be awesome on any salad, but it really just plays so nicely with the corn and tomatoes.

I love the color of this salad.  It would be really pretty was lime wedges to add a bit of green color to the dish, or maybe some green bell pepper or green onions.

Spicy Corn Salad | Oysters & Pearls

Yum!  You should make this ASAP.  Just trust me.  Make it while the sweet corn and tomatoes are at their peak and as ripe as possible.  It’s summer in a bowl.

Oddly enough, it is feeling like fall here in SoWeGa right now, which is crazy!  So I’ll be making this as much as possible to savor the last remnants of summer while I can.

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Harris’s Grandmother’s Pickles

Wheat got this pickle recipe from his friend, Harris, whose grandmother made these pickles.  They are Wheat’s favorite pickles, so naturally I had to make some of them during my pickle making spree on Sunday.

Pickles in Antique Masons | Oysters & Pearls

I was going to try using my antique blue mason jars for these pickles, but then got nervous and backed out.  They made for pretty pictures though!

Harris’s Grandmother’s Pickles

Bring to a boil:

– 1 quart water (4 cups)
– 2 quarts apple cider vinegar (8 cups)
– 1/4 to 1/2 cup pickling salt

Clean and cut pickles into spears.  Place the spears tightly packed into sterilized quart jars (sterilize either in boiling water or in your dishwasher).  Add to each jar:

– 1 clove peeled garlic
– 1/4 teaspoon alum
– 1 teaspoon dill seed or fresh dill weed
– a hot pepper if desired (I used half of a jalapeño and half of a serrano pepper in each jar, simply because we had some, thanks to our Harvest Moon Farm to Table box, and just because we like spicy pickles)

Homegrown Garlic | Oysters & Pearls

Wheat’s aunt grew this fresh garlic and gave me some for pickles.  She informed me that “every self-respecting woman has a garlic bed.”  So you can rest assured that I planted the bottoms in hopes of being a respectable woman and having my own delicious garlic growing one day. ;)

Using a jar funnel, ladle the hot vinegar mixture over the pickles, leaving 1/2 inch of headspace.  Tap jars on the counter to get rid of any air bubbles, and then wipe down jar rims with a damp cloth.  Put on the lids and rings and tighten them.

At this point, you can either process them to seal the jars and have them be shelf-stable, or you can put them in the refrigerator to be refrigerator pickles.  We only have the one fridge, and a whole lot of pickles, so I processed the jars.  To process pickles, bring water in your canning pot to a boil, and make sure each jar of pickles is covered by water by at least an inch.  Boil the pickle jars for 15 minutes.  Remove with a jar lifter and let cool on a towel.  After an hour or two, as the jars cool they should start “popping” and sealing.  Run your finger over each lid to make sure it has sealed, and this may cause any that haven’t sealed to seal immediately. If a jar doesn’t seal at all, refrigerate it immediately and eat those first. :)

Jars Packed | Oysters & Pearls

Do you have a hand-me-down pickle recipe?  Do you prefer dill pickles, spicy pickles, bread and butter… all of the above?  Tell me about it – I’d love to hear!

Hope everyone has a wonderful weekend.  I’m wishing my father-in-law Bruce a Happy Birthday tomorrow!  I’m also wishing my amazing parents a Happy Anniversary!  And to my Daddy, my daddy-in-law, and all of your dads, I wish a very happy Father’s Day!   Lots to celebrate this weekend, and celebrate we will.

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