This scrumptious salad was a wonderful way to enjoy the sweet corn so abundant in Michigan right now. I paired it with a Spanish Vino Blanc from Coopers Hawk Winery.
Let's celebrate the summer's bounty by creating a pairing for veggies that you might find in your seasonal CSA box or your local farmers' market. Any varietal or region goes!
Regular readers of my blog know that come corn season my husband wants to have it every single day and twice a day if he had his druthers. I like corn but once a week is fine by me. This means that I am constantly on the lookout for new corn recipes so that I can make us both happy. This meal fit the bill.
- Corn and Bell Pepper Sandwich by Magical Ingredients
- Flaxseed & Corn Poha by Sneha's Recipes
- Mexican Street Corn and Sausage Salad by A Day in the Life on the Farm
- Nassau Grits by Pandemonium Noshery
- California Slow Wine Guide Wines by Wine Predator...Gwendolyn Alley
- CSA-Inspired: Whole Roasted Rockfish with Tomatillo Sauce + Seabold Cellars' 2021 Siletto Aligoté by Culinary Adventures with Camilla
- Easy Peasy Pairing with Dracaena Wines Chenin Blanc by The Quirky Cork
- Grilled Artichoke and Marianna Rocim Alentejo by Our Good Life
- Lodi Locavore Living by ENOFYLZ Wine Blog
- Mexican Street Corn and Sausage Salad with a Vino Blanc by A Day in the Life on the Farm
- Red Cabbage Pasta with Condriesque White Wine by Cooking Chat
Mexican Street Corn and Sausage Salad
Ingredients
- 1 T. olive oil
- 1 pkg. Smoked Sausage
- 4 ears sweet corn, shucked
- salt and pepper, to taste
- 1/4 red onion, diced
- 1 roasted red pepper, diced
- handful cilantro, chopped
- 4 scallions, white and light green sections, sliced
- 1 jalapeno, seeded and minced
- 1 avocado, pitted and diced
- juice of 2 limes
- 1/2 t. cumin
- 1/2 t. paprika
- 2 T. sour cream
- 2 T. Miracle Whip
- 1/2 c. crumbled Cotija cheese
Instructions
- Brush the corn with olive oil and season with salt and pepper.
- Heat a grill to med high, and place the corn on the grates along with the sausage.
- Grill until lightly charred,the corn is tender, and the sausage is crisp in spots, about 10 minutes.
- Meanwhile, toss together the onion, peppers, cilantro, scallions, jalapeno, and avocado.
- Mix together the lime juice, sour cream, Miracle Whip, cumin and paprika. Taste and season with salt and pepper, if needed.
- Pour the sour cream mixture over the vegetables along with the cheese and gently fold together.
- Slice the sausage into coins. Remove the kernals of corn from the cob and add it to the bowl of vegetables along with the sausage.
- Gently fold the ingredients together and serve.
Notes
Adapted from a recipe by Eckrich.
Nutrition Facts
Calories
272.78Fat (grams)
17.76Sat. Fat (grams)
5.03Carbs (grams)
27.05Fiber (grams)
6.18Net carbs
20.89Sugar (grams)
8Protein (grams)
7.37Sodium (milligrams)
476.62Cholesterol (grams)
21.13
Hahahaha "it was going to be one of those nights" I love it! The salad sounds delicious. I am definitely going to try this ASAP!
ReplyDeleteEnjoy Andrea and I hope you have one of those nights.
DeleteThat looks phenomenal, I love a corn salad but I'd never thought of making it an entree. It sounds delightful with smoked sausage.
ReplyDeleteIt was wonderful Jules.
DeleteI like corn, too, but I'm with you: once a week during corn season is plenty! LOL. I can't wait to try this recipe.
ReplyDeleteI love corn and with sausage this looks yum!
ReplyDeleteIt is Sneha.
DeleteYour salad looks and sound delectable Wendy. Well done on the pairing as well!
ReplyDelete