Mom's Delicious Corn Salad Recipe
- Carbohydrate 201.081014907072 g
- Cholesterol 96.955369002 mg
- Fat 62.36965997077 g
- Fiber 22.3324089044308 g
- Protein 46.7600831837806 g
- Saturated Fat 19.1839880015112 g
- Serving Size 1 1 Serving (723g)
- Sodium 862.689865901591 mg
- Sugar 178.748606002641 g
- Trans Fat 4.21675265809299 g
- Calories 1506 calories
Step-by-step
- Combine Salad Ingredients in a large bowl and mix.
- Whisk together dressing Ingredients and mix into salad.
Raw sweet corn requires precise knife work to yield clean kernels without crushing the cob and releasing excessive milky starch. Stand each ear upright on a stable cutting board and slice downward using a sharp chef knife, stopping just before the fibrous core to keep the texture crisp and separate. Dicing the tomatoes and peppers to a uniform quarter-inch dimension ensures every spoonful contains an even distribution of moisture and crunch. Whisking the walnut oil, seasoned rice vinegar, and cayenne together separately allows the acid to emulsify slightly before coating the dense cubes of smoked gouda and vegetables. Letting the mixture rest for twenty minutes at room temperature encourages the salt to draw out excess liquid from the tomatoes, concentrating the residual flavors.
Preparing larger quantities requires careful attention to the dressing ratio, as doubling the volume does not always demand a doubled amount of cayenne. Adjusting the spice gradually prevents the heat from overwhelming the delicate sugars in the fresh corn.
