I have never met a person who does not like corn salad recipes; or corn in any kind of recipes or plain. This is one of the favorite vegetable in the United States and around the world. When I was young, Mom would heat a large stock pot of boiling water. Dad would go out to the garden and pick several dozen ears of fresh corn. After removing the husk, Mom would throw all the ears in the pot for a few minutes. Of course, with our big family, the corn didn’t last long. It was so delicious with fresh butter, salt and pepper.
As kids, we loved fresh corn any way we could get it; corn salad recipes, hot corn on the cobs or “corn in the field”. Now knowing how many carbohydrates are in the corn, I could never eat it like I did as a kid; especially with all the butter. We use to have hog corn growing in fields all around us. Believe it or not, but when the ears first came on the stalks of hog corn, it too was very good. The small kernels were tender and sweet like sweet corn. These ears came on long before our sweet corn was ready to pick so we would sneak out in the fields and eat those ears right in the fields. We wouldn’t dare go up to the house and let Mom know what we had done.
Sweet corn, as the name suggest, has a high sugar content. This should be considered when eating if you have a health problem like diabetes. People who like corn cannot seem to eat only one ear. But this natural sweetness is why it is so good in corn salad recipes. When our garden corn became ready in abundance Mom and Dad would cut the corn off the cobs. It was either canned or prepared for the freezer. All year we had plenty to make delicious corn salad recipes and other recipes. This had to be done when not many of the family was around. When my siblings were at home, the corn disappeared before Mom and Dad could preserve it.
I have known of people who will only eat shoepeg corn; they insist this corn is so delicious that they refuse to eat any other type of corn. This white corn has a very mild sweet taste with small white kernels. It is very popular in Florida and other Southeastern states to use in corn salad recipes because of its special flavor. Although it is not available in many parts of this country and in the world, it sometimes can be found in cans.
CORN SALAD RECIPE
Drain well corn and pimentos. In a large bowl combine the corn, pimentos, tomato and green onions. Add mayonnaise and blend well. Season to taste with salt and pepper.
The following Mexican corn salad recipe has a juice base and is a little spicier.
MEXICAN CORN SALAD RECIPE
Heat in a large pan to boiling the juice, cilantro, garlic, chili powder, cumin, salt and pepper. Stir in the corn and zucchini and cook for 5 minutes. Remove from heat. Put into a large bowl, cover and refrigerate for several hours.
SHOE PEG SALAD
Drain canned vegetables and place in a large bowl.
Add chopped vegetables and stir in to blend.
Pour hot marinade over mixture and stir to blend.
Cover tightly and chill overnight; use slotted spoon to serve.
Blend all ingredients in a saucepan and heat just to a boil.
BLACK BEAN SALSA RECIPE
Combine and mix all ingredients in large bowl; cover and chill overnight.
Add salt, pepper and more lime juice if needed for taste.
Serve with tortilla chips.
MARINATED VEGETABLE SALAD RECIPE
Combine corn and water in medium saucepan.
Bring to boil, cover, reduce heat and simmer 7 to 8 minutes; drain.
Combine corn, green pepper, celery, green onion, and pimiento; set aside.
Combine oil, vinegar, salt, mustard and black pepper in a tightly covered jar.
Shake salad dressing vigorously in jar; pour over corn mixture and refrigerate at least 4 hours.
Serves 4 to 6.
CORN RELISH RECIPE
If you are looking for how to can corn this summer, try this delicious corn relish recipe; eat this corn salad recipe right from the jar.
Remove husks and silks from corn; place in boiling water.
Return to boiling and cook 5 minutes; drain and immediately cover corn with ice water.
Let corn stand until cool; cut corn from cobs measuring 8 cups.
Combine celery and remaining ingredients in Dutch oven; bring to a boil.
Boil uncovered 5 minutes stirring occasionally; add corn and return to boil cooking for 5 minutes.
Spoon corn mixture into hot sterilized jars leaving ½ inch headspace.
Stir to remove air bubbles; wipe jar rims clean with towel.
Cover at once with canning lids and screw bands on tightly; process in boiling water bath for 15 minutes.
Makes 6 pints.