Some mayo and a few pinches of spices later, you've transformed frozen corn into a sweet, creamy salad that pairs well with a barbecue plate packed with ribs or sausage.
2 cups frozen corn kernels, thawed and drained
2 tablespoons light mayonnaise
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon coarsely ground black pepper or to taste
1/8 teaspoon salt
Combine the corn, mayonnaise, sugar, cayenne, black pepper, and salt in a bowl.
Mix well, then serve immediately or chill in a covered container until ready.
Use thawed frozen corn for the best texture without cooking, as cooking can make it more mushy.
For added flavor, try roasting the corn before mixing to bring out its sweetness.
The salad can be chilled for 30 minutes before serving to enhance the flavors.
Garnish with fresh herbs like parsley or cilantro for a pop of color and added freshness.
Add a squeeze of lime juice to brighten the flavors and add acidity.
Experiment with spices such as dill or garlic powder for a flavor twist.
Try adding a protein like black beans or shredded chicken for a more filling dish.
Prepare the salad in a large batch for gatherings, as it's sure to be a hit.
Taste and adjust salt and spice levels before serving if you've made it in advance, as flavors can mellow when chilled.
You can use fresh corn. Simply boil or steam the corn for a few minutes, then let it cool before mixing with the other ingredients. You can also use canned corn; just make sure to drain it very well first.
You can use regular mayonnaise if you prefer a richer flavor, but using light mayonnaise will make the salad a bit lighter in calories.
You can increase or decrease the cayenne pepper based on your heat tolerance. You could also add other spices like paprika or chili powder for different flavors.
You can prepare the salad a few hours ahead of time. Just keep it refrigerated until ready to serve. The salad may become watery if made further in advance. Stir it well before serving.
Store the leftover corn salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. You can add a little additional mayonnaise if needed to freshen up the texture.
It's not recommended to freeze this salad, as the mayonnaise and corn may not maintain their texture once thawed.
Cold corn salad pairs well with grilled meats, barbecue ribs, burgers, and other summer dishes. It also complements spicy foods well.
You can add diced bell peppers, red onion, cilantro, or even jalapenos for an extra kick.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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