Confetti Corn Salad

We made this Corn Salad a.k.a. Confetti Corn Salad for a thank you cookout for my Relay for Life Team, Life's a Beach.  We have done this every year to thank all of our team mates for all of their hard work. We raised $3,470!!! The cookout was a success, but I didn't get a picture of our group. I was too busy being hostess, and this morning I am very mad at myself.  We had 15 people, including Baby Emma, just 5 mos. old, and of course lots of food.

I got this recipe  from my BFF Barb, who got it from her Daughter's MIL, Karolyn B. This salad is so good with all the fresh flavors of summer:  fresh corn, green and red bell peppers, celery, grated Parmesan cheese, cherry tomatoes, green onions, cilantro and parsley, and a spicy olive oil lime dressing.  Of course Scott and I added a few things to the recipe. We used fresh corn and added cherry tomatoes from our neighborhood farm stand. We also added cilantro and oregano from our herb garden  Next time we make this, we might try charring the corn, either on the grill or in a skillet. The dressing is an olive oil, garlic, and lime juice combo. You can adjust the heat in this salad by adding more or less of the hot sauce, and cayenne  pepper. This is a great recipe for a group, easy to make, and keeps well, if you are lucky enough to have leftovers:)  This recipe is definitely a keeper.  This was the first of three parties we will be having in the next two weeks. I will definitely be cooking and baking a lot. When it rains, it pours, but it will be fun. 

Corn Salad a.k.a. Confetti Corn Salad – Adapted from Barb D. and Karolyn B.

Ingredients:
 6 med ears of fresh corn, shucked and steamed or grilled,

 or 20 oz frozen corn thawed
2 c diced green pepper
2 c diced red pepper
2 c diced celery

1 cup chopped tomatoes, or cherry tomatoes cut in half
1/2 cup minced parsley

1 T minced cilantro

1 T minced fresh oregano

1 c chopped green onion
1/2 c shredded parmesan
2 t ground cumin

1/2 t salt
3/4 t pepper
1/2 t hot pepper sauce
1/8 t cayenne pepper

Dressing:

3 T olive oil
2 garlic cloves minced
6 T lime juice

Directions:

If using fresh steamed or grilled corn, cut corn from cob.  We got about 3 cups
Then combine all of the salad ingredients in a large bowl.

Microwave oil and garlic on high for one minute - cool
Whisk in lime juice

Pour over ingredients - toss, cover, refrigerate.  Enjoy!

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck #29
Stop by and say Hi to Brandie!