RECIPES FROM THE EDITOR’S WIFE…

Well… spring is just around the corner and what better way to bring in the warm season by making “The Editor’s Wife’s” all-time favorite corn salad. This salad can be used as a side dish, served on crackers as an appetizer or just a meal in itself. I have to warn you that this dish is a bit addictive.

Here is your Shopping List:

Six Ears of Fresh Corn, shucked (if corn is out of season, you can substitute with canned vacuum-packed SUMMER CRISP)

One Stick butter (cold)

One 15 oz can of Black Beans

One Large Unpeeled English Cucumber (slice lengthwise, scoop the seeds and slice lengthwise again) chopped. You can use regular cucumbers in place but make sure to peel them.

One small can sliced olives (Optional)

One large jalapeno pepper (seeds and pith removed) Chopped

One small bunch of fresh cilantro (finely chopped)

One Large Red Bell Pepper (seeds and pith removed) chopped

One Large Orange Bell Pepper (seeds and pith removed) chopped

One pint Grape Tomatoes (quartered)

Hidden Valley Avocado Ranch Dressing

Preheat oven to 425 degrees

Take the shucked corn along with 2 tabs of cold butter and place it on a square piece of aluminum foil. Wrap it tight. Place it on a baking sheet that is covered with aluminum foil (you most definitely want to do this because when it bakes, the butter may drip out from the wrapped corn. This will keep your oven from smoking). Bake for 30 minutes (you don’t want to overcook the corn. Keep it crisp). Remove from oven and slightly cool. Cut the corn from the cob.

Put the corn in a large bowl and add 1 tsp of salt and 1 tsp of pepper. Mix. Add the chopped peppers, cucumbers, grape tomatoes, olives and cilantro. Mix with a large spoon. Add 1/3-1/2 cup of Hidden Valley Avocado ranch dressing (you don’t want too much dressing… just enough to give that little kick to the flavor. Mix well. Remember, the Star of this recipe is corn. If you find you are short of corn, just add a can of vacuum- packed summer Crisp corn.

Feel free to add other items such as chopped red onion, chopped avocado, celery, etc., whatever floats your boat!

Cover and place in the frig for at least two hours so that the flavors blend.

A Little Fun Fact: Did you know that the heat from the jalapeno pepper is found in the pith and not so much the seeds? Removing the pith is what will reduce the heat.

Bon Appetit!

Thecia DeLap is not only a successful mortgage lender for VanDyk Mortgage Corporation, but is also an Italian chef who knows her way around the kitchen and has experience cooking, catering and planning for large corporate events as well as smaller intimate family gatherings. To reach her, you can email her at thecia1@hotmail.com or message her at: https://www.facebook.com/vandykmortgagethecia