I participated in a campaign on behalf of Mom CentralConsulting for Sunshine Sweet Corn. I received a gift card to purchase a product sample to facilitate my review and a promotional item as a thank you for participating.
I'm a Southerner through and through, especially when it comes to eating fresh fruits and veggies! When Spring rolls around each year I get so excited because that means the produce will be brighter, fresher and in season. April in Georgia means Strawberry pickin' time. April is also when we plant our corn and tomatoes, which are two must-haves for ever southern kitchen and meal. I love them all, but there is one that stands out much more than others: Sunshine Sweet Corn! No regular corn will do... I want the sweet, crunchy corn that makes your mouth water. These are the reasons
Sunshine Sweet Corn stands out in my mind and why I pick it up as soon as it is in season. Nothing is as satisfying as that first bite in the spring, when the corn crunches between your teeth and the sweet taste makes you smile.
Here in the south, we use corn for many different recipes. In fact, last year I wrote about my favorite creamed sweet corn recipe, which just happens to be one of my favorite side dishes of the spring. Okay, I say it is a side dish, but many others, my uncle included, would tell you creamed corn stands on its own!
Enter To Win
Sunshine Sweet Corn is kicking off this Spring season with their "Livin' The Sweet Live" Pinterest contest! How do you enter? You "pin" an image from the
Sunshine Sweet Corn contest homepage to your own Pinterest account using the hashtage #Sweetlife. You have a chance to win one of three amazing prize packages, each worth over $200!!
To celebrate this fun contest, we decided to make another one of our favorite side dishes, a Southern Summer Corn Salad! This dish is not only easy to make, but healthy and can be used in other dishes as well!
Southern Summer Corn Salad Recipe (serves 4)
- 3-4 large ears husked Sweet Corn
- 1/3-1/2 Vidalia onion, sliced
- 1 avocado, sliced
- 1-2 peeled carrot, sliced
- 4 mushrooms, sliced
- 1 package cherry tomatoes, sliced
- 1 lime
- 1 Tablespoon Red Wine Vinegar (homemade or store bought will do)
- Salt/Pepper to taste
Some prefer to boil/cook corn for this recipe, but I like it raw because it is crunchier and sweeter! If you do decide to cook them, fill up a large pot full of water, bring to a boil before adding the corn on the cob. Once boiling, add the corn for 3-5 minutes. Slice up each of the ingredients except the lime and you will already see a beautiful variety of summer colors on your counter (this is when my mouth already starts to water:
One by one, add the ingredients to your serving dish beginning with corn on the bottom. Then, squeeze lime juice across the top of the mixture. Carefully toss the salad with your hands to spread each of the ingredients around the corn. Lastly, add your vinegar and toss again.
There are, of course, many other variations to this recipe, but I prefer this way since it is healthier. Sometimes we use cucumbers (but the one I bought earlier mysteriously disappeared!?), others use vinaigrette and some use oil with the vinegar. I find this way is just as delicious and makes a great summer side dish.
Have Leftovers? Do not despair!
This is perfect for sandwiches and wraps! spread hummus onto your wrap, add the summer corn salad and you have a great lunch or mid-afternoon snack. Yummy! This is what we will be eating for for lunch tomorrow.
What is your favorite Sweet Corn recipe? Be sure to let me know in a comment below and don't forget to enter the Sunshine Sweet Corn "Livin' The Sweet Live" Pinterest contest! It ends on May 15th, so don't wait too long.
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