As the weather gets warmer, our thoughts turn to fresh vegetables from the farmer’s market and garden. Last year I created an original recipe for summer corn salad.
Being that we celebrate Memorial Day this weekend, I know that a lot of us will be having picnics, potlucks and cookouts. Fresh tomatoes and basil are already plentiful in our area. In a few weeks fresh corn will be plentiful too. Until then, this summer corn salad is perfectly delicious with canned corn.
Summer Corn Salad
2 15 ounce cans of whole kernel corn, drained very well.
2 ripe medium tomatoes, seeded and chopped.
6 medium fresh basil leaves, chopped
1/2 cup good mayonnaise
4 slices crispy bacon
1/4 cup diced green onion
1/8 tsp Chipotle pepper
Mix all ingredients in a medium bowl.
Add salt and pepper to your taste.
Make ahead earlier in the day for better flavor, but not necessary.
This is really delicious!
Oh, and bacon. Who doesn’t love bacon?! My favorite bacon is Wright Applewood Smoked Bacon. It’s more expensive than most brands, but it is thick and does not shrink when it is cooked. It has the very best flavor and it tastes so delicious when it is added to this summer corn salad.
The ripened tomatoes and fresh basil are just the crowning glory.
Hopefully you get a chance to make this corn salad Memorial weekend. If not, I certainly hope you make it this summer at least one or three times :). You won’t regret it!