For some reason, the task of dreaming up good side dishes is vexing me lately. I keep going to my
fall backs -- the fool-proof
trifecta of goodness that is roasted asparagus, roasted
cauliflower or roasted new potatoes with rosemary and feta (or a little salad; I do turn out formidable salads), but given our current heat wave, cranking the oven up to 400 is a death wish.
It's possible that I'm just not that inventive, but there's also the matter of how picky the
girlies are when it comes to sides. There's just not much that they dig. I'm at a loss.
So I propose a trade...I'll give you guys the recipe for this crazy good corn salad that I made recently (but that the girls didn't like at all, sadly) and you give me the lowdown on your favorite side.
(For the record, I
would have given you the corn salad recipe anyway...I just like you that much.)
So to further sweeten the deal, I'll pick one of you at random and send you a copy of one of my all time favorite foodie books,
Fanny at Chez Panisse. Just leave your favorite side in the comments section of this post by
next Wednesday the 11th and I'll announce a winner later that week!
Cool?
Herewith the corn salad. It's truly yummy; my girlies are nuts...Ingredients- 4 cups fresh corn kernels (from 4 ears)
- 1 jalapeño, seeded and thinly sliced (wear gloves!!! I didn't and burned the heck out of my hands...)
- 1/2 cup crumbled Feta (2 ounces)
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- kosher salt and black pepper
Bring corn to a boil in a large pot of water (do not salt water but you can add a pinch of sugar) and cook for six minutes once water starts to boil. Drain immediately and set aside to cool.
Once cooled, cut kernels from corn and combine in a large bowl with the jalapeños, lime juice, oil, salt and pepper. Sprinkle with the Feta before serving.
