Angie's Corn Salad

I got this recipe from the wife of a farmer at the farmer's market. And because I live in a small town, I happened to go to high school with her daughter. She gave this to me last summer while I was buying a ton of corn and tomatoes, but I didn't try it until this summer. It was a few weeks ago, Brian and I were preparing to move but I still bought a dozen ears of corn the week before because we also had an after-funeral gathering to attend. I made this because I knew it would keep in the fridge for a few hours, and I had corn. But I am telling you, make this now before the summer corn goes away. You will not regret it.

I brought a big bowl of this with us to the gathering and I was secretly hoping no one would eat it and I could take it all home. Unfortunately, everyone loved it and there wasn't any for me to take home. I've been traveling for the last two weeks, but this morning I made sure to get a dozen ears or corn, peppers and onions and I'm making it tomorrow night. Hopefully this batch will last longer.



Angie’s Corn Salad

From Angela Jenkins

6 large ears of corn, blanched, cut off the cob
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
3 scallions, thinly sliced or thinly sliced red onion
¼ cup sugar

Combine in medium sized bowl.

Vinaigrette

⅓ cup apple cider vinegar
⅔ cup salad oil (I used veggie oil)
1 ½ teaspoons salt
¼ teaspoon pepper
3 tablespoons sugar

Combine dressing ingredients in a jar and shake. Pour contents over corn mixture. Refrigerate for 2-3 hours before serving. Lasts for a week in the fridge. 

Cherry Tomato, Corn and Zucchini Pie

Adapted (just barely - because I didn't have time to make the pie crust and let it chill) from Smitten Kitchen. 

The trouble with cooking on short notice on a school night is there is never an extra hour to make and chill pie dough. I read through the comments on the Smitten Kitchen post, but no one had discussed successfully switching out store-bought pie dough (apparently the commenters are better at planning ahead!). I was afraid the store-bought pie dough would be too small to fold galette style, so I swapped it out for a pie pan. 

I prepared the filling as she suggests, and then spooned it into the dough laced pan, and covered with Parmesan. Then into the 400 degree over for 30 to 40 minutes, and it was lovely. There was some liquid, which I was able to pour out before we sliced into the pie. Aside from the need for an insanely hot oven, this is like the savory taste of summer in pie form. Worth it.