Sam discovered tri-colored corn in the grocery the other night and I had since been planning on how to serve it. A salad, I thought, and I started looking for inspiration on Pinterest. Lots of potato corn salad there but none of the dressings that went with them excited me. Why not lemon butter garlic dressing? It’s good with shrimps and with salmon. I bet it would just as good with potatoes and corn.
I won my bet with myself. Lightly crisp but still creamy potatoes, crisp bell peppers, crunchy-creamy corn, bold onion flavor and, oh, the delightful dressing! I set aside a portion for Sam. With such filling ingredients, it’s a full meal for a vegetarian.
But what is tri-colored corn? Corn with kernels that come in three colors. The colors vary. Not as sweet as sweet yellow corn but not as bland as white corn. The ones we bought had cream, pink and purple kernels. The colors aren’t so obvious in the photos in this post because the kernels had been stripped off the cobs. And the chopped red bell pepper really steals the show. At any rate, tri-colored corn isn’t essential for making this salad; you can substitute sweet yellow corn.
For us omnivores, we paired the potato corn salad with lemon butter garlic dressing with Alex’s pork steaks.
Potato Corn Salad With Lemon Butter Garlic Dressing
Lemon Butter Garlic Dressing
- 4 cloves garlic minced
- 1/4 cup butter
- 2 tablespoons lemon juice
- salt to taste
- pepper to taste
Rinse and scrub the pearl potatoes well. If more than one inch in diameter, you may want to cut them into halves or quarters. Place in a pan, cover with water, add the vinegar and about a teaspoon of salt. Bring to the boil. Lower the heat, cover and simmer until a skewer inserted at the center goes through with no resistance.
While the potatoes cook, steam the corn. How long this process takes depends on the variety of corn you use. On the average, 20 to 30 minutes should be long enough.
Drain the potatoes and transfer to a plate to cool.
Take the corn off the steamer and cool.
Roughly chop the red onion and bell pepper.
Take the cooled ears of corn and cut off the kernels.
Make the dressing. Place the butter and garlic in a microwaveable bowl. Heat on HIGH for 45 seconds to one minute or until the butter is fully melted. Stir in the lemon juice. Season with salt and pepper.
Place the potatoes, corn kernels, red onion, bell pepper, scallions and dill in a bowl. Toss to distribute the ingredients evenly. Pour in the dressing and toss some more.
Allow the potato corn salad with lemon butter garlic dressing to sit on the counter for about ten minutes before serving.