Did you know if was National Corn on the Cob Day!? Who knew?!
So lets say you have a fantastic barbecue this weekend in celebration of this delicious holiday, and you end up with 5 ears of corn leftover. Now what? Leftover corn on the cob isn’t very attractive a day or two later, but it seems a waste to toss out such a sweet, signature staple of summer.
Hold on to those cobs, I have the best recipe for you to try! With this recipe – you could even use leftover green salad parts too. How about that?! Doubly responsible, doubly delicious – and cheap too if you’re using leftovers! Who couldn’t stand to stretch their food budget just a wee bit further, right? Not to mention the whole ‘minimize waste’ issue. (See? You’re trying to be ‘green’ !)
This recipe is ah-mazing. It’s a salad (and I use that term oh-so-loosely), which is ironic because I hate salad, and yet, I ate the whole dish. Truly. Maybe I just hate lettuces? We didn’t grow up eating a lot of salads in our family, other than the requisite ‘Potato Salad’ and ‘Macaroni Salad’. (I do like fresh spinach though, weirdly enough.) But this…this recipe I could eat by itself. Often. Maybe even for breakfast.
- 1 medium cucumber, peeled and diced
- 3-4 ears of corn, grilled
- 1 tomato, cored and diced
- 2 tablespoons of green pepper, finely minced
- 2 tablespoons of red onion, finely minced
- ¼ cup cheese, shredded or cubed (I used sharp cheddar)
- 1 teaspoon of cilantro
- ½ teaspoon of sea salt
- ¼ teaspoon of black pepper
- ¼ cup mayonnaise
- Mix veggies together until well combined. Add cheese and stir. Sprinkle with cilantro, salt and pepper, stir well. Add mayonnaise and fold until just combined. Keep refrigerated until served.