Just Walt's Mental Meanderings

Walter Blevins

Walter Blevins
Location
Vista, California, USA
Birthday
August 22
Bio
I'm a 60 year old guy who lives in Vista California with my wife. I spent the 30 years before moving to Cali in Iowa, Wisconsin and North Dakota. And I have 2 grown children, a son and a daughter who live in Virginia and Iowa and a 22 year old step-daughter lives with us here in Vista. I'm a proud grandpa with 2 grandaughters living in Virginia. I like to write about a whole variety of things from my kids to cooking to politics to the car industry to my status as a "Cheap Bastid" and "Old Fart" and just random thoughts. And I really love writing about cooking really good, homecooked comfort food cheap. That's why they call me the Cheap Bastid. By the way--all the stuff I write is my stuff and you can't use it without my official OkeyDokey

MAY 18, 2010 9:12AM

Cheap Bastid's Summertime Corn Salad

Rate: 7 Flag

During our weekly vegetable safari at Fraiser’s Farms grocery store Saturday, I came across the first sweet corn of the season.  And it was pretty reasonable at 5 ears for $1, plus it was nice and big and fat.  So I just had to get some.

 

I’ll put up with the aftereffects of corn the morning after for that sweet, roasted crunchiness the night before.  And this was some tasty stuff.  But then I got the bright idea of making one of my favorite warm weather salads to go with grilled chicken yesterday, and I even remembered to take a few photos (kind of after the fact but I still got some good pictures to share).

 

corn salad 

 

Now, this isn’t the cheapest of Cheap Bastid recipes, but it’s a good one.  The reason it’s not real cheap is that you’ve got to buy some mozzarella cheese which runs about $5 a pound but that’s OK because tomorrow night we’re going to make my favorite grilled cheese sandwich for supper—grilled mozzarella and tomato with basil on sourdough bread.

 

So here’s a simple and fast summertime salad for grilled dinners, picnics or any other occasion:

 

Cheap Bastid’s Summertime Corn Salad

1 ear of sweet corn

2 Roma tomatoes--chopped

1/3-1/2 cup chopped red onion

½-3/4 cup mozzarella cheese cut into appx ¼ inch cubes

2-3 tbsp balsamic vinegar

1-2 tbsp chopped basil (fresh is best or dried)

Salt & black pepper

 

corn salad ingredients2 

 

Directions:

Stand ear of corn up on a platter or in a shallow dish and cut the kernels off with a sharp knife.  (Jab a fork in the top or use a “cob knob” to hang onto the ear of corn).  This will give you about a cup and a half or so of corn kernels.  Chop onion and tomato and cube mozzarella.  Put everything in a bowl, add basil and balsamic then salt and pepper to taste.  Put covered into the fridge to cool down for about a half hour.  Serve as a side dish.  And double the recipe if you’re having more than 3 or 4 people or want lots of left overs. (If you don't have balsamic or don't like it, give this a squirt from half a lemon because it needs just a bit more acid than the tomatoes to bring out the flavors).

 

This is really easy and is really tasty.  Plus, there's that added thing of using totally fresh ingredients to give you mouth that "zing". Give it a try.

 

corn salad2  

 

Cheap Bastid Test:  Corn was $.20 per ear and the tomatoes cost about $.50.  I used maybe $.25 worth of onion and about $1.50 worth of mozzarella.  Total cost:  $2.25.  A bit pricey and if I weren’t planning on using the mozzarella up this week I might have taken a pass.  But this is just so tasty, that I had to make it as a treat.

 

That’s the Cheap Bastid way:  Eat Good. Eat Cheap. Be Grateful!

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Comments

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I'm too cheap Walt. This one will have to wait for the farmers market. Maybe I can find a pagan to milk a sheep for me, for that matter maybe one of the local Beefalo guys will give me a start on some mozzarella. Sounds good though, ever consider a bit of lemon zest for that zing?
Bob--the cost of the mozzarella in this makes it marginal for a "Cheap Bastid" dish but it's really, really good. (I thought twice about buying it and making the dish but couldn't resist the temptation with the fresh sweet corn). And I've found that lemon zest is good for the "zing" of its flavor but not for "acid". The balsamic or lemon juice is for some acid to balance flavors.
I meant along with, not in place of. Sorry, I didn't make that clear. It's tha vegetables that are killing this one for now too, at least here in Illinois. Once the farmers markets get going things will be cheap enough to offset the cheese. I will be making this one.
The corn is RAW?! I'll trust you on this, my favorite salad in the world is basically the same except for cucumber instead of corn. I'm nothing if not intrigued by this proposition.
Raving--my wife loves raw corn. But, you can also do a quick roast on the grill and get just a bit of charring on some of it for that "roasted" flavor. Then cut the kernels off.

Bobbott--I hear you! It's all about freshness and budget.
rwnut--good point, and this was some good sweet corn. California is goofy. It's about the only place I've lived where there is a big garbage can next to the display of fresh sweetcorn. People shuck it right there and tost the husks into the can. I've never seen that anywhere else. If it's good sweetcorn, the raw taste is fantastic--juicy and sweet.
This one is going to my front page Foodie Tuesday column Walt. I think I'll get the little buffalo mozz balls and clip them into quarters. Mmmm-mmmm - this is going to be good tonight. I'm serving grilled chicken as a 'side' (cheapcheap) since this is clearly going to be the star dish.
I've been making corn salads of my own recipe, but never considered adding mozzarella...yum! This is a star I'll not have to make a wish on! Thanks!
I'll have to try this: colorful and yummy looking. Would go great with grilled pork chops.
gabby--thanks. and this is both tasty and simple

Buffy--I love the creaminess and hint of salt from the mozzarella, thanks

Zinnia--it goes great with pork chops, especially if you put a bit of "zing" in the chops and balance it with the sweetness and freshness of this salad. Thanks
Mmmmm! Corn...the flavor of summer. Thank you Cheap Bastid!
love the combination of ingredients. i just might be making this over the weekend!
Walter,
This looks delicious. I love young raw corn. No olive oil?
Linnnn--You're welcome & thanks for stopping by

lemonpulp--thanks. Give it a try! You'll make it often

Dr. Ayala--I prefer just the "squirt" of balsamic or lemon juice. But the great thing about it is that you can adjust it to your taste! Try it with olive oil and let me know how you like it.
Your taste in sweetcorn is the same as my wife's. She always prefers it raw. If I'm roasting it on the grill, her's gets just enough time on the grill to warm it up enough to melt the margarine where I like a little bit of "char" here and there.
if you want, you can make this recipe in my web radio, thanks ;-)
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