Sunshiny Summer Salad

AntoniAAT
AntoniAAT @ant1

It's that time of year when there are so many fresh vegetables & I start experimenting. This started as a warm side dish & was so tasty that I turned the ingredients into a salad. I like it at room temperature but it can be chilled, of course. It's good over tender leaf lettuce too.

Sunshiny Summer Salad

It's that time of year when there are so many fresh vegetables & I start experimenting. This started as a warm side dish & was so tasty that I turned the ingredients into a salad. I like it at room temperature but it can be chilled, of course. It's good over tender leaf lettuce too.

Edit recipe
See report
Share
Share

Ingredients

12 minutes
4 servings
  1. 3cobs sweet corn
  2. 3 cupsrough chopped yellow squash
  3. 1small onion, thin sliced
  4. 1/4 cupmilk
  5. 1pat butter
  6. Allspice to taste
  7. Salt to taste
  8. 4 tspavocado or other neutral oil
  9. 1 Tbcider vinegar
  10. 1 Tbmirin

Cooking Instructions

12 minutes
  1. 1

    Strip corn from the cobs

  2. 2

    Add corn to a saucepan with milk & butter & simmer over a medium low fire for 10 minutes.

  3. 3

    Drain & cool

  4. 4

    Add salt & allspice to corn (fresh ground is best)

  5. 5

    Bring 2 cups of water to a boil

  6. 6

    Add yellow squash & onion & blanch for 1 minute

  7. 7

    Drain & cool

  8. 8

    Add corn to squash & onions

  9. 9

    Mix oil, vinegar & mirin & drizzle over vegetables

  10. 10

    Let rest for 10 minutes

  11. 11

    Serve & enjoy

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
AntoniAAT
AntoniAAT @ant1
on

Comments

Similar Recipes