Tuesday, June 19, 2012

pinteresting tuesday.. creamy corn salad with herbed dressing...


lately most of my inspirations have been coming from pinterest.. it amazes me the creative dishes and crafts that are shared on there.. i have been working on same great crafts i will soon be sharing.. can't wait.. i saw this summer corn salad here.. and thought it would go perfect with the meal i was preparing for our father's day bbq, light summery, not too heavy.. something you'd want when it's 110 outside.. i did have to improvise because i decided make it saturday morning and the party was saturday afternoon, so while i obviously think using fresh corn would have been better i had to "cheat" and use frozen..  but still it came out so yummy!! and the creamy herb dressing i made could be used on anything it's basically a low cal ranch but full of flavor.. and that recipe was inspired by here.. now if you can believe it i am not a big fan of ranch.. i never order it for my salad and usually only like to dip my burger or fries in it.. maybe.. but only from a few places.. but this herb/ranch dressing was very good and i will be making it again fo'sho!


summer corn and tomato salad

prep. time: 10 minutes
servings: serves 4-6

1 bag/box frozen whole kernel corn, defrosted (or 6 ears of corn, shucked, blanched and the kernals removed from the cob)
1/2 cup finely diced red onion (i totally forgot this step..)
1 cup cherry, tomatoes, sliced in half
1/2 cup of creamy herb dressing (eye ball it use 1/4 cup at first if not creamy enough add a little more), recipe below
1 tsp. crushed red pepper (pete said a finely diced jalapeno would have been good too, going to try that next time)
salt and pepper
chives, chopped, (optional for garnish)

in a medium mixing bowl toss corn, tomatoes, onions, crushed red pepper, salt, pepper and creamy herb dressing together until well incorporated.. cover tightly and chill for about an hour or 2 before serving.. right before serving top with chopped fresh chives..


low fat creamy herb dressing

3/4 cup fat free sour cream
3/4 cup fat free greek yogurt
2 cups fat free half and half
2 garlic cloves, minced
1/2 cup chopped fresh herbs (i used whatever looked good from my herb barrel i think i used thyme, parsley, chives & oregano)
juice and zest of 1/2 of a lemon
course salt and fresh ground black pepper
1 tsp. cayenne
1-2 tblsp. white wine vinegar

in a medium mixing bowl, combine/whisk all the ingredients until smooth and creamy.. adjust seasoning if desired.. start with 1 tblsp. of vinegar and if more is needed add a splash or two.. put in the fridge for about an hour or more before using and since your only using a smallish amount for the salad above save the dressing in an air tight container and use in your other recipes that call for ranch dressing, like topping crunchy cucumber slices..



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