Since it’s corn season, especially out in the country where we live, it’s time that I shared this recipe with you. Chilliwack is known for their triple sweet Jubilee corn.
My Mom is really good at one dish meals and since we are vegetarians, this salad is all we need for dinner. For everyone else though, it’s awesome with food from the summer barbecue.
6 corn on the cob – after steaming for approximately 12 minutes – slice the kernels off the cob. This is Elizabeth, demonstrating an easy way to do it.
2 cups cooked brown rice
1 Tbsp finely chipped Dill
1 handful of parsley – chopped fine
1/2 white or red onion
1 medium size long English cucumber diced
2 whole red bell peppers or tomatoes (either one is yummy)
We had beautiful garden fresh tomatoes so we used them.
Mix it all together. If you are adding tomatoes, sprinkle them on top so if you have leftovers the salad won’t get mushy.
Braggs Liquid Aminos – to taste (or you could use Soya Sauce)
1/2 cup Hellman’s Whole Mayonnaise (don’t use low-fat anything, it’s chemicals your body has no idea how to process)
Salt & Pepper to taste
Sorry the pictures are not great, a food photographer I am not.
And don’t forget to sprinkle some Nutritional Yeast Flakes on the top!
The first time Terreeia met my late Uncle Olavi (who passed away 3 years ago) we were visiting him at his home in Victoria. Before we arrived, we stopped at a local farm, picked up some fresh corn, because it was in season and, well that’s what ended up being dinner. My uncle was a bachelor. “What happens if you’re still hungry?” Terreeia inquired. “Have another piece of corn” was the answer.
We obviously did not have this recipe back then, haha.
What’s your favourite summer salad?
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