Week 15

Corn
Peppers
Basil
Melon

I have been opinionated about food since a young age.  At some point before I can remember I decided that the dish composed of canned green beans tossed with Italian salad dressing should be known as "terrible recipe"  Some of you may agree that this is indeed a terrible recipe.  Others may wonder why that particular name was reserved for this innocuous side dish instead of this abomination that I was also served regularly.  Anyway, the name stuck in our family, even though I remember liking terrible recipe enough to eat it by the bowlful.

In honor of terrible recipe, here's a non-terrible recipe for corn salad.  It's almost just as easy as pouring Kraft Italian over green beans, but way better.

6 ears corn
1 small onion, diced
1 jalapeno, diced
1 banana pepper, diced
juice of 1 lime
handful of cilantro, and one of basil
pinch of salt

Remove kernels from the corn.  The trick comes from Rachael Ray (don't hate) - put a small bowl upside down in a big bowl, stand the corn on the small bowl, slide the knife down the cob, and voila, the kernels fall into the big bowl.  Toss the corn with the onion, peppers, herbs, salt, and squeeze the lime over.

Like I said, not much of a recipe, but it's versatile.  I've eaten it this week as a garnish for curry chicken, mixed with grape tomatoes as a salsa with corn chips, and piled over half avocados for a salad.