Oh My Potluck!

Good recipes to share with friends.

Chillin’ in the Corn Salad

cornsaladCorn salad has become the theme of summer 2013 for me. I’ve made this salad at least a dozen times. It is ridiculously delicious and easy. You can whip this up in under half an hour and it’s ready to be the hit of your next potluck.

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As ominous and scary as the “Chillin’ in the Corn” title of this recipe sounds, it is nothing compared to the fear that birds instill in me. Some really mean blackbirds are hiding out in Montreal parks and I feel the magpies in Calgary are showing more bravado with each day.

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I was once dive-bombed by a crow when I was on a walk. I heard it caw, then I felt it swoop down on the back of my head, as the aforementioned blackbird does to unsuspecting victims. I’ve heard that wearing glasses on the back of your head can prevent such attacks but have not had another opportunity (or inclination, really) to test it.

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Imagine the movies Birds and Children of the Corn got together (kind of like Alien and Predator did). Now, I find Children of the Corn enough of a fantastical stretch that the movie is entertaining without being scarring. If there were crows, though, that would be an entirely different story. Would it be called Chicks of the Corn? That sounds too cute. Let’s just say that scarecrows must do their job because I can’t recall seeing a field with crows swarming around, thank goodness. Apparently my mom, the editor, has seen “fields swarming with crows”. Unlucky her.

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Today’s nifty little ditty is called “Magpie” by the band Coke Weed. The quartet formed in Bar Harbor, Maine, a few years ago. The band’s lead songwriter, Milan McAlevey, was in a band with the Walkmen’s Walter Martin in 1999. They went separate ways and now Coke Weed is the band to watch with a balance of ladies and gents creating psychedelic vibes with a warm softness.

Chillin’ in The Corn Salad

Makes about 6 to 8 side dishes.

  • Good as a side dish for small parties of about 10 people.
  • 2 tablespoons vegetable oil
  • 3 cups whole kernel corn (about four ears)
  • 1 cup spinach, chopped (about 30 grams or 1 ounce)
  • 2 tablespoons mayonnaise
  • 2 2/3 ounces or 75 grams feta cheese, finely crumbled
  • 1/4 cup chives
  • 2 tablespoons fresh parsley, minced
  • 1 to 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice (about one lime)
  • 1/2 teaspoon crushed red pepper
  • Dash of bourbon smoked paprika
  1. Heat vegetable oil in a skillet over medium-high heat. Pan-fry the corn kernels until browned on all sides (about 20 minutes).
  2. Transfer the corn to a medium sized bowl. While still warm, stir in the spinach to wilt the leaves a little. Stir in the remaining ingredients. Pack up in a nice serving bowl and bring to the potluck. The salad will keep in the refrigerator for a few days as well.
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2 comments on “Chillin’ in the Corn Salad

  1. Casey Lindberg-Coghill
    August 11, 2013

    This sounds so good!!

    On a side note, I want to let you know I nominated you for the Liebster Award! Your recipes and illustrations are so innovative and original. http://veggiesandglitter.com/2013/08/11/veggies-and-glitter-has-been-nominated-for-the-liebster-award/

    • kahht
      August 11, 2013

      Aw! Thank you! You’re blog is so beautiful as well. I love the variety of health, beauty and just generally interesting things.

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This entry was posted on August 8, 2013 by in Quick And Easy, Salad, Summer, Vegetarian and tagged , , , , .

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