Friday, June 1, 2012

Cold Corn Salad ala ~DKBB~

Corn Salad ala ~DKBB~

1 16 oz. bag frozen shoepeg corn (thawed) or 16 oz. fresh corn
1/3 c. chopped onion
1/3 c. chopped celery
1/3 c. chopped red pepper


Dressing:
¼ c. mayonnaise (olive oil peppercorn is recommended)
1 to 2 Tbsp. honey Dijon mustard
¼ to ½ tsp. turmeric (to taste)
¼ to ½ tsp. cumin (to taste)
1 tsp. sugar (to taste)
½ to 1 tsp. salt (to taste)
¼ to ½ tsp. pepper (to taste; don’t need pepper if you use the pepper mayo)
1 tsp. cilantro (dried or fresh…use however much you wish)

When mixing the dressing, taste often and adjust amounts to suit your own taste.

Refrigerate for at least a couple of hours before serving (best served cold).

This makes a small amount; double or triple the recipe as needed.