Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

I know you'll find this salad absolutely delicious as I did!  Because it's so filling, you really don't need very much as a side dish.  The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
 
                                          So Crunchy and Satisfying...

 

              

                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6

Ingredients

• 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
• 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
• 1/4 c. chopped sweet red bell pepper
• 1/2 TB chopped red onion
• 1 TB (tops only!) chopped green onion
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375º.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)

Directions

Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

Printable Recipe

What's That Got to do with This?

Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course!  This photo was taken at two weeks.  My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy.  She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs!  This girl didn't waste any time putting on the weight!

                              She may be a redhead like...guess who?

 I know you love to eat darling, but you may have to wait a while for that corn salad!

Very Berry Butter

Thought I'd give you a laid-back recipe for Labor Day weekend!

This is the butter I suggested you might want to try with my Morning Muffins with Bran and Raspberries which I recently posted. It is incredibly easy, yet adds just the right touch to your muffins, pancakes, waffles and toast; especially if you'd like to make weekend guests feel a little extra special. Raspberries, strawberries, blackberries or blueberries should all work well in this recipe.  Shown in the photo is raspberry butter on an English muffin.

                                                An Easy Way...
 

                             
                                          To Brighten Their Day!
 

As adapted from foodista.com

Ingredients

• 1 c. softened butter
• 1 TB sugar
• 1 c. cleaned and crushed berries (raspberries, strawberries, blackberries or blueberries)*

Directions

Beat the butter and sugar with an electric mixer until smooth.  Add the berries and beat just until well blended.  Serve at room temperature and store in the refrigerator.  (May be frozen for about one month: when ready to use, thaw at room temperature or in the refrigerator.)

*Tip:  Fresh or frozen berries are fine (except frozen blueberries).  If you use frozen berries, let them come to room temperature before adding to the recipe to avoid clumping.  I don't use frozen blueberries in most recipes because I feel they lose their flavor when frozen.

Spread a little extra love with this very berry butter and enjoy!


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