Ah, sweet summertime…when the weather is hot and the tomatoes are delicious. I’m not really sure if it’s the sunshine or the dirt or what, but the flavor just can’t be beat. Really and truly, there is just nothing like food fresh from the garden–no matter what kind it is!
When summer rolls around, I start dreaming about a simple Summertime Corn Salad that my aunt used to make and bring to cookouts. Although, it works fine in cooler weather, it’s especially delicious with garden-fresh tomatoes and cucumbers in it. It’s also an easy recipe that goes well with just about any kind of entrée.
Summertime Corn Salad
- 3 cans white shoepeg corn (15 oz cans, drained) or 4 to 5 cups of fresh corn from the garden (cooked)
- 2 cucumbers, seeded and chopped
- 1 large tomato, diced
- 1/2 cup mayo (can use more mayo, but I prefer to let the veggies shine!)
- salt and pepper to taste, may need more salt if using fresh corn
Mix all ingredients and refrigerate. This tastes best when it has chilled for at least an hour.
That is the entire recipe. It really is simple and makes a wonderful recipe to take to a picnic, BBQ, or reunion. Or you could just make a big bowl for yourself!
