Via Pinterest
Since it’s corn season, especially out in the country where we live, it’s time that I shared this recipe with you. Chilliwack is known for their triple sweet Jubilee corn.
My Mom is really good at one dish meals and since we are vegetarians, this salad is all we need for dinner. For everyone else though, it’s awesome with food from the summer barbecue.
6 corn on the cob – after steaming for approximately 12 minutes – slice the kernels off the cob. This is Elizabeth, demonstrating an easy way to do it.
2 cups cooked brown rice
1 Tbsp finely chipped Dill
1 handful of parsley – chopped fine
1/2 white or red onion
1 medium size long English cucumber diced
2 whole red bell peppers or tomatoes (either one is yummy)
We had beautiful garden fresh tomatoes so we used them.
Mix it all together. If you are adding tomatoes, sprinkle them on top so if you have leftovers the salad won’t get mushy.
Braggs Liquid Aminos – to taste (or you could use Soya Sauce)
1/2 cup Hellman’s Whole Mayonnaise (don’t use low-fat anything, it’s chemicals your body has no idea how to process)
Salt & Pepper to taste
Serves 4
Sorry the pictures are not great, a food photographer I am not.
And don’t forget to sprinkle some Nutritional Yeast Flakes on the top!
The first time Terreeia met my late Uncle Olavi (who passed away 3 years ago) we were visiting him at his home in Victoria. Before we arrived, we stopped at a local farm, picked up some fresh corn, because it was in season and, well that’s what ended up being dinner. My uncle was a bachelor. “What happens if you’re still hungry?” Terreeia inquired. “Have another piece of corn” was the answer.
We obviously did not have this recipe back then, haha.
What’s your favourite summer salad?
Related posts:
Chocolate Beet Cake & Stress
My Sister is a Food Network Star
Christmas Karjalan Pirakka from my Mom
If you would like your home to fill you with happiness every time you walk up to the front door, become a client. On-line or In-person.
Download my eBook, How to Choose Paint Colours – It’s All in the Undertones to get my complete step-by-step system on how to get colour to do what you want.
To make sure the undertones in your home are right, get some large samples!
If you would like to learn how to choose colour with confidence, become a True Colour Expert.Â
Love Ina’s Grilled lemon chicken salad; once you’ve marinated the chicken and grilled it, it comes together in a flash and lasts for days!
Your salad looks yummy too-I might just add feta cheese when I make it.
Thanks for all the great posts, I really enjoy reading your blog.
Yummy, Maria! Thanks for sharing your mom’s recipe. And thanks for your terrific blog. I have been a faithful reader since 2009 and have learned so much about colour from you!
My mom used to make a salad like that when I was growing up…it was very similar except it also had peanuts in it. I loved it and it is one of the specific food things (well, healthy food things)that I remember as a child. Give it a try!
Also, one of my favorites for fresh corn:
1 can, 14 ounces, black beans, rinsed and drained
2 cups fresh/frozen corn kernels
1 can diced heart of palm drained
1 1/2 teaspoons ground cumin, half a palm full
1 lime, juiced
2 tablespoons olive oil, eyeball it
Salt and pepper
Stir, let sit for 10 minutes and serve with tortilla chips. Add diced tomato if you are going to eat it right away. Without the tomato is will keep for a few days.
Sounds and looks delish, Maria! One of my favourite salads has to be a make-a-head 24 Hour Bean Salad. —
Ingredients:
14 oz. (398 ml) each of Yellow and Green cut beans
14 oz. (398 ml) can Red Kidney Beans
1 Large Green Pepper thinly sliced
10 oz. (384 ml) Sliced Mushrooms
Combine together in a covered container.
In a separate smaller container (with a lid) combine:
l/2 cup (125 ml) Vegetable or Corn Oil
l/2 cup (125 ml) White Vinegar
3/4 cup (180 ml) White Sugar
l/2 tsp. (2 ml) Salt
l tsp. (5 ml) Chopped celery
Freshly ground pepper to taste
Shake all ingredients well until sugar is dissolved.
Pour over ‘bean mixture’, tightly cover and refrigerate overnight or at least 8 hours. Prior to serving, drain well and serve in a mixing bowl.
Note: Drained canned veggies can be substituted for the waxed beans and mushrooms. As for the kidney beans, drain but do not rinse.
-Brenda-
Corn…my favorite!! franki
Your Mom sounds like the Best cook Maria!
I copied down her Rice Boats recipe yesterday! Thanks for this one–the corn’s been extra nice and sweet over this way too!
From. 1992 issue of Gourmet magazine, a favorite- had it last night at an outdoor concert.
Tomato, Cucumber and Feta Salad
Yield: Serves 2-3
1 teaspoon red wine vinegar
1/4 teaspoon sugar 1 tablespoon olive oil1 1/2 cups quartered cherry tomatoes
1 small cucumber, peeled, halved lenghtwise, seeded, and cut crosswise into 1/4 inch slices (about 1 q/2 cups)
1/2 cup crumbled feta ( I used a mild goat cheese last night)
1/4 cup shredded fresh basil leaves
In a bowl whisk together the vinegar, the sugar, the oil, and salt and pepper to taste. Add the tomatoes, cucumber, cheese and basil and toss well. Very good with salmon and corn.
Great recipe, thanks!!
Sounds delicious and so healthy! Love the story about your Uncle Olavi and his advice to you and Terreeia about the corn!
This looks so good — and I admire your discipline to be vegetarians. Although I eat very little meat, I think it is the idea that I can’t have it, so I can’t make the commitment. That first photo of the fresh corn growing is so fantastic. I will try something like this before all our corn is gone — but I don’t know about those yeast flakes…
Delicious, Maria!! I will also be trying some of the others posted- I love fresh corn and it is almost at its summers end- dang.
xo
Mimi @ A House Romance
I get so much corn at this time of year from my uncle in Abbostford. Made your mom’s salad today. Delish! Love the yeast flakes. So nutritious and nice added flavour. I also added lemon juice and a wee bit of cayenne pepper.
I made your salad tonight. It’s delicious! Thanks for posting your mom’s recipe. It’s a keeper! 🙂
That’s fun, thanks for sharing 🙂