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..