Italian > Italian Corn Salad

Italian Corn Salad with Sun-Dried Tomatoes and Basil Recipe

Ingredients with Measurements:
- 4 cups of frozen corn kernels, thawed
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of red onion, finely chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of honey
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Whisk

Step-by-step instructions:

1. In a large mixing bowl, combine the thawed corn kernels, chopped sun-dried tomatoes, chopped basil leaves, and finely chopped red onion.

2. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and pepper.

3. Pour the dressing over the corn salad and toss to combine.

4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

5. Serve chilled and garnish with additional basil leaves if desired.


- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
- Total time: 40 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6 people

Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g

Substitutions for ingredients:
- Fresh corn kernels can be used instead of frozen corn kernels.
- Cherry tomatoes can be used instead of sun-dried tomatoes.
- Red wine vinegar can be substituted with balsamic vinegar or apple cider vinegar.

Variations:
- Add diced avocado for a creamier texture.
- Add crumbled feta cheese for a tangy flavor.
- Add cooked quinoa or brown rice for a heartier salad.

Tips and tricks:
- To save time, use pre-chopped sun-dried tomatoes.
- Make sure to thaw the corn kernels before using them in the salad.
- Adjust the amount of honey and vinegar to your taste preference.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional basil leaves or a sprinkle of paprika for color.

Garnishes:
- Additional basil leaves
- Paprika

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad

Troubleshooting advice:
- If the salad seems too dry, add more olive oil or vinegar to the dressing.

Food safety advice:
- Make sure to thaw the corn kernels properly before using them in the salad.
- Store any leftover salad in the refrigerator and discard after 3 days.

Food history:
- Corn is a staple food in many cultures, including Italian cuisine.

Flavor profiles:
- This salad has a sweet and tangy flavor from the corn and sun-dried tomatoes, balanced with the savory flavor of the basil and red onion.

Serving suggestions:
- Serve this salad as a side dish at a summer barbecue or potluck.

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Region: Italian

Taste: Tangy, Savory, Herbal, Sweet, Umami