The Times Herald (Norristown, PA)
New recipes in time for Memorial Day
For Digital First Media
With the unofficial start of summer just days away, wondering what to bring to that next potluck, picnic or pool party? These tasty salads will have friends and family asking for seconds … and the recipes.
First up: Mexican corn salad, “a kicked-up version of corn on the cob” that’s “good on a buffet table” and “great with any kind of barbecue.”
“This is one of my favorite things. Both my kids request it,” said executive chef Brenda Kieffer of Kieffer’s Appliances in Upper Gwynedd. “Every picnic that comes up in the family: ‘Would you bring it?’”
She combines corn, cucumber, tomato, pepper, onion, sour cream and mayonnaise.
However, “you can make a very similar thing without the creaminess by using olive oil for your fat, which can sit out a lot longer than mayonnaise and sour cream,” Kieffer explained.
Another crowd-pleaser: summer panzanella, a Tuscan bread salad from Terrain Garden Cafe in Glen Mills.
“It’s colorful. It’s different. It’s really easy to assemble,” said event and pastry chef Robert Toland, who’s shared panzanella at potlucks. “It’s bright and full of vegetables” that “can be swapped out for whatever you have at the time.”
His pesto pasta salad’s equally versatile and vibrant with arugula and peas.
Just remember, Toland stressed, “recipes are more of a guideline rather than something set in stone.”
“Food is supposed to be nourishing, and it’s supposed to be an example of love that you give someone,” he added. “A potluck is, in my opinion, just that.”
Mexican Corn Salad – “Mexicorn”
Another riff on a corn salad. This dish, like revenge, is always served cold and should be made a day ahead. It’s perfect for entertaining and I have made large quantities of this salad for huge picnics and it’s always a hit. Sometimes I spice it up with a minced habanero or add a teaspoon of chipotle powder to the dressing. It’s creamy without being “goopy” and gives you all of the crunch you could want; it’s the flavors of summer in a bowl! INGREDIENTS
1 dozen ears of corn, husked, cleaned, boiled, and taken off the cob 1 cucumber, peeled, seeded and diced 2 tomatoes, diced 2 green peppers, diced 1 red pepper, diced 1 jalapeño pepper, diced 1 red onion, diced Salt, pepper, to taste ½ teaspoon celery seed 3 tablespoons low-fat mayonnaise 2 tablespoons sour cream 2 tablespoons rice vinegar 1 tablespoon chopped cilantro (optional) INSTRUCTIONS
Combine all vegetables in a bowl, season with salt, pepper and celery seed. Mix mayo, sour cream and rice vinegar. Combine the vegetables and dressing. Refrigerate. Before serving, mix in the cilantro, if using.
Note: Can substitute 3½ to 4 tablespoons of olive oil for the mayonnaise and sour cream.