A Twist On Da Dip

The flavors in this summer corn salad are similar to the flavors in the popular Skinny Dip post. So if you like Da Dip, try this fresh side dish. Corn is the main event so be sure to use fresh corn instead of the can corn.

FRESH CORN SALAD

You will need:
5 ears of corn, shucked
1/2 cup red onion or green onion, small-diced
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
coarse salt and pepper to taste
1/2 cup basil, chiffonade

Boil corn in a large pot of boiling water.
Cook for 3 minutes.
Drain and immerse corn in ice water to stop the cooking and set the yellow color.
Cut kernels off the cob when the corn has cooled.

To cut off the cob, lay corn on it's side and slice down, creating a "square". Be sure to scrape close to the cob- there is lots of goodness close to the cob!

Toss kernels in a large bowl with red onions, vinegar, olive oil, salt and pepper.
Just before serving, toss in the fresh basil.

Taste for seasonings and serve cold or at room temperature.

Skinny Dip

All weekend I struggled to come up with a new and creative appetizer for a party of 40. After much deliberation, I decided on my tried and true bean dip. Per usual, the dip was a hit. This simple recipe gets rave reviews and recipe requests from all party-goers every time. The bean-corn-feta dip is my easiest recipe on file. The flavors are much more complex and yummy than the photos portray. Try it soon!

Da Dip

Mix together...

1 can black beans, drained and rinsed

1 can white shoepeg corn, drained

4 oz. feta, crumbled

6 scallions, minced

Whisk together...

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar (start with less and add full amount if needed)

3 shakes garlic powder

Pour dressing over bean mixture.

Refrigerate until chilled, stirring every 30 minutes or so.

Note: If you make it many hours in advance, wait to add the feta until just before serving.