Living Strong Spicy Fresh Corn Salad

We rarely participate in blogging events, but when I recently learned about Barbara's LIVESTRONG With A Taste of Yellow event, I knew we had to make something yellow for LIVESTRONG day (May 13th). As an avid cyclist, I'm a Lance Armstrong fan, but I'm a bigger fan of the Lance Armstrong Foundation, which provides survivorship services for people affected by cancer.

Over the years, I've had a few friends battle and survive cancer. And I've had a few relatives lose the fight. For the last four years, I've worn a LIVESTRONG bracelet every single day in support of people living with cancer and each year, I make a donation to the LAF. I know it's not much relative to the funding required to fight cancer, but every penny counts. So if you have the means, please make a contribution to the Lance Armstrong Foundation. It's a wonderful charity with a great cause.

For our yellow food, Hungry Bear and I made a spicy fresh corn salad. It's a simple salad made with corn, red onions, basil and a vinaigrette. For a spicy kick, I threw in a few Thai chili peppers. We usually make this salad with sweet white corn, but this time we obviously used yellow corn for the Taste of Yellow event. Either way, the corn salad is really delicious. It's a light, refreshing salad that's perfect for a picnic/BBQ or a hot summer day.

Now for true inspiration about fighting cancer, check out Use Real Butter by Jen Yu. She's one of my absolute favorite food bloggers with a great wit, a never-quit attitude and of course fabulous food!

Spicy Fresh Corn Salad

Spicy Fresh Corn Salad Recipe


SND Note: To cut the kernels off the cob, lay it flat on a cutting board and cut down in a slightly circular motion. The vertical method causes corn to fly around and makes a mess. After removing the kernels, now stand the cob vertically and cut down to remove any missed corn.

Ingredients
  • 6 ears of corn, shucked
  • 3/4 cup red onion (1/2 onion), small-diced
  • 3 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-2 Thai chili peppers or favorite hot pepper, minced (optional)
  • 3/4 cup fresh basil leaves, julienned
Directions
  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. In a large bowl, whisk together vinegar, olive oil, salt and pepper. Stir in corn kernels, red onions and chili peppers (if using) evenly. Just before serving, mix in the fresh basil. Adjust seasonings to taste and serve cold or at room temperature.

Makes 4-6 servings

[Adapted from The Barefoot Contessa Cookbook]

[tags]easy, corn, salad, spicy, red onion, basil[/tags]

18 Comments on “Spicy Fresh Corn Salad – A Taste of Yellow 2008”

  1. Gorgeous photo. This sounds like it’s going to be perfect picnic/BBQ food come summertime.

  2. Heather said:

    I love corn salsa/relish/anything. This looks so fresh, sweet and crunchy! I would eat it with barbecue chicken or ribs. Or with a plate of tacos. Or with a fork.

  3. I love your photo and the dish. YUM. I particpated in this event also and made a similar dish a few weeks ago. I like what you did with the band ~ I didn’t have mine in time for the photo.

    Sharona May

  4. grace said:

    this is a great recipe for a great cause. that’s some top-notch photography, it’s so crystal-clear, it’s as if it’s sitting right in front of me. you tease. :)

  5. Lan said:

    what a great cause, i wish i had known about this! i will have to participate next year.
    great photos, as always. my cousin buu makes something similar but with a mexican flair. she adds diced tomatoes and black beans. it’s delish!

  6. Anne said:

    I love the presentation of this dish. Lovely!

  7. Tarah said:

    Beautiful photos. I’ll have to make this next cookout or bbq.

  8. Nilmandra said:

    That’s a lovely salad and looks delicious. Definitely something I’ll make. But that first photo is really beautifully presented. A great entry for the event.

  9. Barbara’s is one of the few events I participate in, too. Such a great way to raise awareness of the wonderful work being done by the Lance Armstrong Foundation, and a tribute to all in our lives who are fighting cancer.

  10. stacie said:

    I love the color of this! Looks great!

  11. Andrea said:

    Beautiful photo! I love corn salad.

  12. This really is a gorgeous photo. I’ve been thinking of making a similar dish after having something at a restaurant that reminded me of pico de gallo, but with corn rather than tomatoes. Now I really have to do it, yours looks so festive!

  13. canarygirl said:

    Thank you for posting this, Chuck. Not only is it a great recipe, it’s a great cause, too.

  14. Jen Yu said:

    Gorgeous food, as always! So glad you guys participated in the yellow event. Funny thing – you’re one of MY inspirations :) xxoo

Trackbacks

  1. Fresh Corn Salad w/ Tomatoes & Basil | StreamingGourmet - The Blog

    [...] Chuck at Sunday Night Dinner wrote a post last year called Spicy Fresh Corn Salad – A Taste of Yellow 2008 – The post was in support of the Lance Armstrong Foundation and features a simple corn salad with a [...]

  2. FoodieView Blog » Recipe Roundup: Foodie Firewords for the Fourth of July

    [...] A picnic or cookout wouldn’t be the same without a variety of salads to go along with the barbecue. Potato salad is one of my favorites for ribs, and you can make any number of variations with vinegar based dressings or a more traditional creamy dressing, use sweet potatoes, or add spices and other savory flavors. Alanna’s Warm Sweet Potato Salad is flavored with a chile garlic vinaigrette and Deb adds horseradish to a colorful potato salad. Slaws are also a favorite salad for barbecues, and there is a plethora to choose from. Hugging the Coast has a trio of gourmet slaws, including a spicy pineapple ginger leek slaw, South Carolina mustard bbq slaw, and a tarragon buffalo wing slaw. Susan’s Mexican Jumping Bean Slaw with a mix of two kinds of cabbage with beans, corn, peppers and a creamy tomato dressing will also keep your tastebuds happy. For another summer favorite, have some fresh corn in Sunday Nite Dinner’s colorful Spicy Fresh Corn Salad. [...]

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    [...] with fresh corn off the cob, red onions, basil, extra virgin olive oil and cider vinegar. The fresh corn salad recipe is by Ina Garten, the Barefoot [...]

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