A Virtual CORNacopia
Some of the U-Haul ” Classic” Supergraphics are a bit generic. Such is the case with the Nebraska Cornfield. There is certainly no shortage of cornfields to visit here in Nebraska but that would make for a pretty boring blog. Though Murphy and I have some raucous hide-n-seek games in the fields. He’s good and finds me every time.
Coming off of the high of The Corn Palace, I’ll take this opportunity to try something a little different, a recipe blog.
I visit a pop-up farmers market tent looking for inspiration and ingredients for something a little different. The farm gal picks out a wonderful selection of local bi-color ears from the bed of an old pickup truck. I order 1/2 dozens ears and get to camp and see I have 7 ears. I don’t think that is a mistake, she is awfully proud of her corn.
Murphy and retire to the campsite kitchen and work up what we believe is a pretty darn good dish. I have seen recipes for a corn salad that calls for vinegar. I opt to use a little lime for acidity and it really livens the dish up.
Curious Craig CornPalooza Corn Salad Recipe
6 Ears of Sweet Corn
1 Bell Pepper (your chose of color)
(1) Small Red Onion
(20) or so cherry tomatoes – halved
(1) Lime
1/4 Cup fresh diced basil
1/4 Olive Oil
Slice the kernels off the cob. Dice the pepper, onion, and basil. Combine corn, pepper, onion, tomatoes and basil. Stir in olive oil, add juice of lime. Salt and Pepper to taste. Refrigerate a few hours, or overnight, before serving. Enjoy!
We pair this dish with some Nebraska corn-fed beef, grilled medium and have a delicious summertime meal.
If you try this dish please, let me know what you think or add suggestions in the comments below.
When not on the road, he helps others fulfill their yearning to travel as a Membership Specialist for Thousand Trails.
Love your recipe! Wish I had some of that luscious corn. Please keep those yummy recipes coming!