Corn, the all-American vegetable, is being discovered as the perfect addition to ethnic dishes as well. Corn has turned up recently in trendy foods like chutney, salsa and ratatouille.
Here's a new ethnic twist on a traditional recipe for corn -- Mediterranean Corn Salad. It combines corn with ingredients and flavors so popular in cuisines along the sunny Mediterranean. Corn is mixed with cubes of mozzarella cheese, chunks of ripe red tomatoes, black olives and herbs in a simple lemon-vinaigrette dressing.
This is a great salad to serve at this time of year because it's made with frozen corn rather than fresh produce, which may not be readily available. Easy to store and use, frozen vegetables add colorful variety to favorite salads, side dishes and main dishes year-around.
This recipe is from The Pillsbury Co.
Mediterranean Corn Salad
1 16-ounce package frozen whole kernel corn
1 2 1/4 -ounce can sliced ripe olives, drained
8 ounces mozzarella cheese, cut into 1/4 -inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves, crushed
1 large tomato, seeded, cubed
1/4 cup olive or vegetable oil
3 tablespoons cider vinegar
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
Pine nuts, if desired
Cook corn according to package directions until crisp-tender. Rinse with cold water to cool; drain well. In large bowl, combine corn with remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Pour over salad mixture; toss gently to coat. Cover; refrigerate one to two hours to blend flavors. Makes 11 one-half cup servings.