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 Recipe
- 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
- 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.
- 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]
Sunday Nite Dinner 
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