I made the most delicious fresh corn salad today. I served it with some slow smoked pork and fresh fried corn tortillas along with some cheese, sour cream and avocado. Everything but the black pepper and the lime came from the farmers market or my garden. Oh so deliciously fresh. I roasted the corn and jalapeno and it brought out a terrific flavor and the cabbage adds a great crunch. It was even delicious by the spoonful as a stand alone side dish.
Garden Fresh Roasted Corn Salad
1 cup diced tomato
1 cup diced onion
1 cup diced cabbage
2 cups roasted corn
1 Tbs diced roasted jalapeno
juice of one lime
Over hot coals roast shucked corn for about 10 minutes and jalapeno for about 8. Turn frequently and put each into a plastic bag when finished and allow to rest for 5 minute before proceeding.
Meanwhile dice tomato, cabbage, and onion.
Peel jalapeno and cut corn from cobs.
Stir together and add lime juice and pepper to taste.
There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly. It’s 2 parts mayo to 1 part sugar, 1 part vinegar. From there your imagination is the only limitation. Different flavors of vinegar, different additions of herbs and spices. Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile. This isn’t my prettiest slaw every. I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!
1 cup mayonnaise
1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
1/2 cup sugar
salt and pepper to taste
1/2 tsp celery seed
1/2 head cabbage ~ chopped
shredded carrots or other add in if desired
Mix mayo, vinegar, and sugar. Add celery seed and sprinkle with salt and pepper. Toss with cabbage and refrigerate until ready to serve.