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Roasted Potato & Corn Salad

Ever wonder what you can do with that leftover pickle juice? That pleasant dill sour flavor is capable of flavoring so many dishes in place of salt, and here is one of my favorite uses. This salad with created out of a need to make my boyfriend a tasty but healthy salad for his lunches. It's truly a quick and easy recipe to put together and tastes perfect as a lunch or a picnic buffet. I hope you enjoy!

·         3 red potatoes, medium dice

·         1 jar leftover pickle juice

·         3 ears of corn, shucked and cleaned leaving the stem on; or 1 package frozen corn

·         ½ red onion, small dice

·         ¼ cup mayonnaise

·         ½ tbs. black pepper

·         ½ a bunch of chives, sliced thin

First thing is first! In a small bowl or container, combine the onion with a few tablespoons of lemon juice and enough water to submerge the onions. Set aside for 30 to 60 minutes.

For the Potatoes:

Place your potatoes in a pot with the dill pickle juice and enough water to cover the potatoes over one inch. Boil your potatoes until they are cooked but still firm in texture. Drain the potatoes well and spread out on a baking sheet lined with foil and sprayed lightly with oil. Bake in an oven at 350⁰F for 30 to 45 minutes or until dry and golden. Remove from the oven and set aside to cool down.

For the Corn on the Cob:

Turn on your broiler and set your top rack six inches from the top. Lightly oil the ears and place under the broiler. Keeping an eye on them, turn them over a quarter of a turn until some kernels are charred and the corn is fully cooked. Set the corn to the side to cool for at least 10 minutes.

Using a baking sheet to catch the kernels, slice the tip of the ears off to create a solid base and then set the ear on the cut tip. Grab onto the stem and carefully slice your knife down the sides of the cob to remove the kernels.  Toss the cobs and dump the corn into a bowl with your potatoes.

For Frozen Corn:

Set a cast iron skillet, or heavy bottom fry pan, on medium to medium-high heat. Dump the frozen corn into the pan and spread out into an even layer. Cook the corn, stirring every now and again, until cooked through and some of the kernels show charring. Remove from the heat and dump the corn into a bowl with your potatoes.

For the Salad:

Drain the onions and pour into the bowl with the potatoes and corn, as well as the mayonnaise and black pepper. Gently fold until all ingredients are combined. Sprinkle with chives and serve.


onion, jalapeno, pepper, bell
The Culinary Cobbler

Month of Meals

August 2012