Corn and potato summer skillet salad [Vegan]
A wonderful, comforting dish for summer and early fall, this dish is fantastic served hot out of the skillet, or chilled as a salad. A bit of spice from jalapeño adds just the right amount of kick to the sweeter flavor of fresh corn. Easy, quick, and perfect for pretty much any meal at any time of day. Since this recipe makes a good deal of food, I cut it down to two large new potatoes and two ears of corn, cooked in a 10-inch skillet. It made two large servings, or four servings if you're portioning it out as a side dish. So just adjust the recipe as needed for however many people you need to serve.
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I missed a lot of the Ontario produce this summer and I haven't done any canning yet because I was away in France, but I know I'm home now that corn is here. I've always loved corn best when it is straight from the cob, boiled or grilled doesn't matter to me. I always put way too much butter on it and lots of pepper, and it's taste is the epitome of summer. I did something a bit different for dinner last night and actually cut the corn off the cob and made a salad.The original recipe calls for the addition of bacon, but I've left it out here and added olive oil rather than cooking the potatoes and corn in bacon fat. I also forgot to add jalapeno peppers to my shopping list, so I had to make do with dried chili flakes, so it wasn't as hot as it might have otherwise been. In any case, it was pretty tasty and would be a great dish for a casual backyard barbeque. It's one of those recipes that you can toss the ingredients into the skillet and just stir it every few minutes, without putting a lot of effort into it. I probably cooked the potatoes a bit longer than the recipe calls for, but I like fried potatoes crispy.
This recipe is adapted from the website The Kitchen Sink Recipes.
Corn and Potato Summer Skillet Salad
1 tbsp olive oil
1 pound Yukon gold or new potatoes, cubed
1 jalapeno, minced
8 ears of corn, kernels removed
1 medium red onion, thinly sliced
1/4 cup cider vinegar
1. In a large skillet heat olive oil until it shimmers. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and allow to keep browning for another 2 minutes or so.
2. Add the jalapenos and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
3. Transfer the vegetables to a large bowl and stir in the onion and cider vinegar. Season the salad with salt. Serve hot from the skillet, or chill in the refrigerator for an hour or more until cooled through.