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Cooking is Fun
Jun. 14th, 2009 02:43 pmSo, I've been on a real domestic kick lately, along with drinking gin and following the Iranian elections. The cooking is the most successful bit. In the last week I've made chicken corn chowder, brownies, and pound cake. Here's the corn salad that I invented today.
Ingredients:
5 ears of sweet corn
1 small red onion, diced
6 strips thick cut bacon, diced
1 cup of diced tomato
cilantro, minced
1 clove garlic, minced
8 oz of washed black beans
1 lime
olive oil
6 oz crumbled blue cheese
Shuck your corn and get rid of the silk. Steam it for five minutes and allow to cool. Fry your bacon until crispy, allow to cool. Use sharp knife to cut kernels off of corn ears. Combine corn, beans, onion, bacon, tomato, garlic, cilantro, and bleu cheese. Squeeze out the juice of your lime. Eyeball a 2:1 ratio of olive oil to lime juice. Add salt and pepper to lime juice and olive oil, then whisk them into a vinagrette. Pour vinagrette over salad and toss. Refrigerate two hours, then serve.
Ingredients:
5 ears of sweet corn
1 small red onion, diced
6 strips thick cut bacon, diced
1 cup of diced tomato
cilantro, minced
1 clove garlic, minced
8 oz of washed black beans
1 lime
olive oil
6 oz crumbled blue cheese
Shuck your corn and get rid of the silk. Steam it for five minutes and allow to cool. Fry your bacon until crispy, allow to cool. Use sharp knife to cut kernels off of corn ears. Combine corn, beans, onion, bacon, tomato, garlic, cilantro, and bleu cheese. Squeeze out the juice of your lime. Eyeball a 2:1 ratio of olive oil to lime juice. Add salt and pepper to lime juice and olive oil, then whisk them into a vinagrette. Pour vinagrette over salad and toss. Refrigerate two hours, then serve.
