This time of year we are surrounded by CORN!

Corn in the store.

Corn in a sack, graciously left by the front door, from a thoughtful friend.

Corn in stands at the Saturday morning market.

Corn in the backs of brim-filled pickup trucks parked on street corners.

Our tribe boils the ears, covers them with butter and then grins with butter slathered faces as we consume them (usually with a grilled burger). Of course you can grill the corn too (haven’t tried it yet but would love to). When we’re ambitious we fill up a truck full, shuck, boil, cut and then freeze mass quantities of it for winter consumption.

But today’s DoAhead Dining post shares a recipe that’s new to me. It’s a tasty twist on how to serve the golden pearls. My SIL served this bad boy over the 4th of July and it was a hit! The recipe calls for canned corn, but, if you live in a part of the country like we do where you’re trying to keep your corn from going to waste you can try this DoAhead.

The next time you plan on serving boiled corn, cook up approximately 5 more large ears (that should garner you close to 30 ounces of corn). Once cooked, cut the corn off and incorporate it into the recipe below!

If you like this recipe as much as we did you can give Paula Deen (and my SIL) a shout out!

Paula Deen’s Corn Salad

Ingredients:

2 cups (15 ounce) cans of whole kernel corn (drained)

2 cups grated cheddar cheese

1 cup mayonnaise (we like Miracle Whip as opposed to true mayonnaise)

1 cup chopped green pepper

1/2 cup chopped red onion

1 (10 1/2 ounce) bag coarsely crushed Chili Cheese Corn Chips

This recipe is a great DoAhead in that you can mix the first five ingredients and chill in advance of serving. Once you are ready to serve simply mix in the chips.

Enjoy!

Your DoAhead Friend,