We went to a get-together with a bunch of awesome friends, and everyone brought sides while the hosts provided the meat. My brother-in-law, Steve, let me tell ya, is a whiz in the kitchen. I was going to embarrass him by talking about how he's single and a total catch (you know-- smart, funny, handsome, generous, kind, a FANTASTIC uncle, athletic, etc), but then I decided that he'd probably prefer that I didn't do that. So I'll keep my comments to the side he brought: a fresh corn salad. It's an Ina Garten recipe, and if you know Ina, you know that she always provides you with winners. I'm making it tonight for a girls' night with the old roommates, and I thought it only appropriate to post it here. So here you go! It's super simple and amazingly delicious.
Ina's Fresh Corn Salad
And since we're doing recipes, here's something I made the other day which was a big ol' success and took me roughly 10 minutes, total! I may be in love with my crockpot.
Shredded BBQ Chicken
6 frozen chicken breasts
12-oz bottle of barbecue sauce
1/2 cup Italian dressing
2 Tbsp Worcestershire sauce
1/4 cup brown sugar
Throw chicken in the crockpot. Mix other ingredients and dump them over the chicken. Cook on low 6-8 hours, low 3-4 hours. When done cooking, shred chicken. Serve on sandwiches or over rice.
I actually only had 3 chicken breasts, so I halved the sauce but still cooked it on low for a little over 6 hours, and it was still a success! We had it as sandwiches with sweet potato fries. Awesome.
I have to defer that compliment to Dana P, who turned me on to this corn salad.
ReplyDeleteAre there guidelines regarding a safe amount of corn to consume in one 24hr period? I always make too much, and it's addictive.