As I mentioned in my last (super fast) post, we’ve been entertaining my parents and my in-laws at our condo over the last few days so finding time to take photos and post wasn’t happening. I do have to give a big huge shout out to my parents who celebrated 40 years of marriage yesterday, a feat which is really truly amazing and inspiring, especially as my husband and I close in on our first anniversary together. So in honor of the parents (the in-laws hit the 40-year milestone next year!) we invited some friends over for a big backyard BBQ, complete with ribs n’ chicken and a few eclectic side dishes. We have a variety of eaters amongst our friends and family: vegetarian, wheat allergen, red pepper allergen, no-carb/low-carb, etc, so I always try to make a good variety of items so everyone has at least 2-3 things they can eat. I lucked out in that my mom brought some home-roasted “sun-dried” tomatoes, packed in olive oil which were super tasty and sweet. I added them to the salad for a little extra flavor.
This salad, which is outstanding in the summer when you can get sun-riped tomatoes and fresh corn, is an easy side dish, popular amongst the friends, and offends almost no one, so it’s almost a regular item for these kinds of events:
1 large bag of frozen sweet corn
1 medium red onion, sliced thin
1-2 tablespoons olive oil
handful fresh parsley, chopped (cilantro works great too)
5-6 fresh chives, chopped (feel free to toss in other favorite herbs, mint is nice)
2-3 nice, ripe tomatoes (Costco has some and sometimes Trader Joes)
6-7 soft sundried tomatoes (the kind packed in oil, not the dry variety)
generous pinch of salt
Preheat your oven to 375 (385 if it doesn’t get hot enough). Take a piece of tin foil and line a large cookie sheet with it. Toss the corn (still frozen), the onion slices, a pinch of salt and the olive oil and spread out on the cookie sheet in a thin layer. When the oven is hot, insert the corn mix and bake until it starts to get brown around the edges. You’ll have to stir it every so often so it doesn’t burn. Not all the corn will get brown, but you want to make sure the onions start to soften.
Once the corn is done, take it out of the oven and place it in a large bowl. Allow it to cool down while you chop the other ingredients. Once the corn is cooled down a bit, add the chopped tomatoes, chopped sun-dried tomatoes, and herbs and toss to combine. You may want to taste for salt again just to make sure all the flavor is there.
This dish tastes better if it sits for a little while, and you can leave it out on the counter for an hour or two (covered) while the flavors mingle.