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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Summery Corn Salad
by lesleyanne on August 8, 2009 in Sides, Vegetables
Recipe Description
I had this dish at a party last year and have been making it almost weekly (through the summer) since. The sweet corn pairs wonderfully with smoky bacon and the peppery arugula. I have grilled, boiled and roasted the corn and they all turn out delicious, though we prefer the roasted corn flavor. You can add more or less vinegar to taste and the cumin or sweet paprika are optional.
Preparation Instructions
Preheat oven to 350
I roast the corn in the shucks on a baking sheet for about 20 minutes.
While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.
Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.
Add the bacon and chopped green onion or chives (I prefer chives, but I usually don’t have them in my fridge. I think the green onions work just fine) to the corn kernels.
In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.
Roughly chop the arugula and add at the last minute. Salt and pepper to taste. Toss and serve.
Ingredients
- 4 ears Corn
- 4 slices Bacon
- 2 Tablespoons Finely Chopped Chives Or Green Onions
- 2 Tablespoons Good Quality Olive Oil
- 1 Tablespoon White Wine Vinegar, Or More To Taste
- 1 teaspoon Cumin Or Really Good Quality Sweet Smoked Paprika
- 1 bunch Arugula
- Salt And Pepper, to taste
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
dairygirl on 8.22.2009
Wonderful medley of flavors. So simple and few ingredients but each has a distinct and intense flavor, it will exceed your expectations!
I used some sub-par corn that had been kind of mushy when we ate it straight off the cob–and this dish was still excellent. Also, I skipped the olive oil.
It’s a colorful, pretty side that will liven up your dinner plate.
geekwif on 6.1.2010
This made a pretty tasty side dish to accompany the grilled pork chops we had last night. I didn’t have any corn on the cob, so I used frozen corn – just gave it a quick turn in the frying pan first. And I didn’t have white wine vinegar, so I used white wine and just a splash of balsamic vinegar. The roasted corn would probably have been better, but it was quite good anyway.
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