So along came a mobile Sunday dinner that would be in a beautiful house on the water. Perfect!
As I typed up this recipe I realized I followed almost none of it. Between my laziness and my forgetfulness, I improvised a lot.
In the end, it was fantastic.
Corn and Cucumber Salad
Recipe from Cook's Country
Serves 4-6
I doubled the recipe and had enough for maybe two services left having fed 10 people.
1/2 cup extra-virgin olive oil
 |
| Taken from the Internet |
Salt and pepper
5 tablespoons lime juice (3 limes) [JW Note: And this is the forgetful side. Forgot limes, so stopped and bought a lime garlic dressing instead. Way easier and delicious.]
1/4 cup sour cream [JW Note: ended up not using sour cream at all.]
1/4 red onion, sliced thin
1 jalapeño chile, stemmed, halved, seeded, and sliced thin
1 English cucumber, halved lengthwise and sliced thin
3 ounces feta cheese, crumbled (3/4 cup) [JW Note: Blech. I used the feta cheese, but didn't like it. Then again I don't like Feta in general].
1/4 cup fresh basil leaves, torn
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and 1/4 teaspoon salt and cook, stirring occasionally, until tender and spotty brown, 7 to 9 minutes; transfer to large bowl. Refrigerate corn until completely cool, about 45 minutes.
2. Meanwhile, whisk lime juice, remaining 7 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer 1/4 cup lime vinaigrette to separate bowl and whisk in sour cream; set aside. Add onion and jalapeño to remaining lime vinaigrette; let sit while corn is cooling, at least 15 minutes.
3. Add cucumber and onion-jalapeño mixture (including vinaigrette) to bowl with corn and toss to coat. Season with salt and pepper to taste and transfer to serving platter. Drizzle with sour cream mixture. Sprinkle with feta and basil. Serve.