Storm of Thoughts

Recipe: Luci’s Corn Salad

My mom loves to cook. (Which, you might have guessed, is where I get it.) And many of my favorite recipes come from her. Not to mention, we constantly update each other on what we saw Giada or Rachael or Ina or Bobby make today and whether or not we both need to try these recipes out immediately. (Usually the answer is yes.) And whenever I need a recipe for a special occasion or a weeknight dinner or - in this case - my blog, she is more than happy to share. (Not to mention well-armed with her arsenal of recipes.)

This corn salad is meant for a summer barbecue. (Assuming this perpetual summer rain ever actually lets up.) The best part is that it can be made ahead of time (even the day before), and, while you can make your own dressing, bottled dressing is just as good on it. (It’s also nice to be able to use the low fat or fat free, especially when the rest of your barbecue consists of things like cheeseburgers or ribs. At least something is guilt-free, right?) And, as my mom can attest, it’s a crowd pleasure, as she gets asked for the recipe every time she serves it for a group of people. (Although I would say her zucchini corn bread is right up there when it comes to barbecue hits. I’m starting to feel a summer recipe series coming on…) Anyway, here’s the recipe. We hope you try it out this summer!

Corn Salad
Serves 8-10 as a side

3 cans mixed white and yellow corn niblets (Green Giant is our standard)
1 green pepper, chopped
1 red pepper, chopped
3 stalks celery, cut length ways 3 times, then chop
2 bunches of scallions, diced
4 slices red onion, diced
Your favorite light or fat free bottled Italian dressing (or make your own)

And, as my mom said, “Are instructions really necessary? Mix all this goodness together and stir gently. Then sit back and enjoy the compliments!” And the barbecue. And the fact that you did all of this prep the day before and can actually relax for once. Although, again, only after the rain stops.

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