Bootin’ the Gluten
Summer in the city? Summer in the country? No matter where you are, the days are getting hotter and the nights are getting longer.
With cookouts, picnics and outdoor parties in full swing, the dilemma of what to bring is sure to arise. Although fruit and vegetable platters always are a safe bet, there are numerous other options for quick, easy and fresh dishes that are sure to satisfy.
Whether you are hosting a party or simply attending one, the question is whether or not your dish will survive the car ride. Can it withstand the heat of the day?
Last year while driving to a family gathering for the Fourth of July, I learned a valuable lesson. I had constructed a beautiful trifle with alternating tiers of fresh berries, gluten free sponge cake and layers of softly whipped cream. It was simple but a recipe I knew my family was going to love. A quick tap of the brakes and my once beautiful trifle was decorating my front seat.
It was at that moment I realized the importance of a dish that will travel well, but still satisfy. Although I can laugh about it now, I had trouble finding the humor in it at the time.
This recipe for corn salad is refreshing and a welcome pop of flavor and color on any buffet table. And yes, it travels well. I hope you enjoy it as much as my family and friends have.
It always receives rave reviews and is now a requested staple for all our outdoor picnics.
Have a wonderful summer season and stay happy and healthy.
Summer Corn Salad
Yield: 8-10 servings
4 ears (approx 3 cups) of corn, kernels removed
1 pound medium shrimp, cooked and rinsed
1 cup feta cheese, cut in 1/2 inch cubes
1 1/2 cups cherry tomatoes, halved
3 tablespoons basil, thinly sliced
1/2 large jalapeno, seeded and minced
2 tablespoons olive oil
Salt and pepper to taste
In a large bowl, combine the corn kernels, rinsed shrimp, cubed feta, halved tomatoes, basil and jalapeno. Drizzle the salad with the olive oil, then season with salt and pepper to taste. Toss and serve immediately.