Side Dishes

Confetti Corn Salad and Chilled Vinaigrette Potato Salad

I love having friends over.  I love feeding my friends and I get a special thrill when I see them devouring and loving the food that I’ve prepared. So, Friday night we had friends over for a BBQ.

 

Bush's Can Opener

We grilled some wicked pork chops

spice rubbed pork chops

We flame broiled grilled up some amazing chicken quarters

grillin' chicken

I served Summer Breezes

summer breeze drink

We made crazy drool-worthy bbq side dishes that were cool, zingy, tangy and downright incredible

Chilled German Style Potato Salad

Sunset vinaigrette potato salad

In case you can’t tell, the sun was setting and I was scrambling to capture the golden light

Chilled Confetti Corn Salad

confetti salad

Today, y’all are getting the recipes for both the side dishes that I created for this BBQ.

I love fresh, crisp, chilled foods for barbecue side dishes when it’s hot outside.  This Chilled Confetti Salad was a massive hit with everyone, even the kids.  One friend was even eating this with chips like an appetizer! 🙂 I think you should definitely serve this confetti salad with fresh limes so everyone can squeeze lime over their serving.

Yield: 8 people

Chilled Confetti Corn Salad

confetti corn salad

This delicious Confetti Corn Salad is bursting with the fresh garden flavors of summer!  Peppers and corn with a hint of lime, this is a great cookout side dish 

Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes

Ingredients

  • 8 - 10 whole ears of corn, shucked (or 2 cans of corn)
  • 2 jalapenos, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 bunch green onions, diced
  • 6 split (3 and 3)

Instructions

  1. Shuck the corn, remove the silk, and cook OR open two cans corn and drain.  Cool corn and remove kernels from cob, OR you have your already drained corn.  Place in a bowl.
  2. Dice peppers and jalapenos and add to the bowl
  3. Chop/mince/dice green onions down to where it starts to get white right at the bulb, add to the bowl
  4. Squeeze the juice of 3 limes over the bowl and toss all the ingredients together; refrigerate for 30 minutes to overnight.  Stir prior to serving and serve with the other 3 limes, cut into small squeezable pieces.

 

 

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28 Comments

  1. Pingback: Basil Infused Lemonade » Art + Food + Life
  2. Thank you for hosting. I’m a follower, and this hop is found on a page on my site that lists more than 250 hops, memes, and photo challenges… some for each day of the week. Check under the header for the link to that page. I’ve also just started a BlogFrog community that focuses on hops, carnivals, memes, and photo challenges. Go to http://theblogfrog.com/1504201 to visit & participate.
    I hope you’ll visit me soon. I follow back!
    NCSue

  3. Potato salad is something I have yet to master. I’ve eaten so many that are “Ugh, no,” that I’m a little scared of them. I either need to suck it up, or stop being so picky! lol

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  5. Looks like your bbq was lots of fun with great food. Thanks for the shout out on my fruit salsa! I linked up a few more things this week, enjoy!
    -Aimee

  6. Yummy! I couldn’t agree more about the need for cool side dishes when grilling. Especially in this south Texas heat! However, we have been grilling up a storm lately. That corn salad? TONIGHT!

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  8. Just found your wonderful blog via “the twitter” and I am so excited to read more. Your Confetti Salad sounds amazing and I am always looking for new ways to use fresh corn since my kiddos love it so much. Happy Thursday!!!!

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