Since moving to Chicago over a week ago, we realized suddenly that we still had not tried any legendary deep dish pizza — gasp! So, naturally, on my last night of freedom before Fall semester classes began we decided to indulge ourselves. I could not have been happier with the decision, and I highly recommend The Art of Pizza (get Art’s Special pizza).
That being said, I did not want to entirely desert my commitment to a well-balanced diet; I decided to prepare a salad to go with the meal. Instead of a simple green salad, I had seen so many summer corn salad recipes on the internet lately that I decided to utilize the five ears of corn I had bought on sale in my weekly shopping and try out a recipe of my own. Corn is pretty starchy, so I wanted to incorporate another light, crisp veggie, as well. I chose red bell peppers (nutrient-rich and delicious!) in order to give the salad some additional color and texture. Here are the ingredients I used:
Summer Corn Salad
- 5 ears of fresh corn
- 2 red bell peppers, seeded and chopped finely
- 4 green onions, chopped finely
- 3 tbsp olive oil
- 1 lime, juiced
- 1 tsp salt
- cherry tomatoes for garnish
Assembling the salad was fairly easy, making it the perfect addition to a low-maintenance Sunday night meal (especially since this week marked the beginning of football season, meaning my attention will always be slightly compromised by whatever game on TV). I started off by shucking the corn and placing it in a pot full of water to boil for 8-10 minutes. In the meantime, I chopped two bell peppers along with a few green onions.
Once the corn was cooked, I drained the water and let the cobs sit until they were cool enough to handle, at which point I cut off all of the kernels and added them to the bell pepper/green onion mixture. I then drizzled some olive oil (about 3 tablespoons) on top of the assembled veggies, as well as the juice of one lemon and a splash of salt. As a garnish I sprinkled on some sliced cherry tomatoes. Voila! A vibrant summer salad to complete our pizza night.
The best part of this salad is that the leftovers are very versatile; I simply added some crumbled feta cheese for extra protein and took it to school for lunch the next day! You could also chop up some tomatoes and avocado and use it as a salsa with tortilla chips, or add some grilled chicken on top for another complete meal.