Still feeling inspired by tastes and sounds of Nashville, and with optimism about the week’s sunny forecast, here are a few backyard barbecue recipes: Crunchy and Creamy Corn Salad today, and Slow Roasted Oven Ribs tomorrow. This satisfying side dish envelops the juicy pop of corn kernels, crunchy bite of cucumber and crisp pumpkin seeds in a tangy, creamy, and cheesy dressing that bursts with the distinct flavors of cilantro and arugula. Here’s hoping that warm weather will come soon.
3 ears raw corn, kernels striped from cob
1 cup shredded sharp white cheddar cheese
½ English cucumber, cut into small dice
¼ cup minced red onion
2 tablespoons minced cilantro
¼ cup grated parmesan cheese
¼ cup toasted pumpkin seeds or pepitas
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground coriander
½ cup sour cream
2 tablespoons rice wine vinegar
2 cups loosely packed arugula
In a large bowl, combine the corn kernels, shredded cheddar cheese, diced cucumber, minced red onion, minced cilantro, grated parmesan, and pepitas. Sprinkle on the salt, black pepper, and ground coriander, then mix until evenly distributed.
Stir in the sour cream and rice wine vinegar, then gently fold in the arugula. Serve chilled.