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Corn Salad and Plum Clafouti

Courtesy of Deirdre Reid and her blog “Grabbing the Gusto”

Corn on the cob season is here! My guy was making ribs so I thought corn salad would be the perfect accompaniment to them. I have a corn salad recipe somewhere but since I couldn’t put my hands on it I took a look at some online recipes and relied on my memory to make what turned out to be a yummy dish.

Corn Salad

Ingredients — sorry, no real specifics, just eyeball what looks right to you

  • 4 slices of bacon
  • chopped red onion
  • minced garlic
  • 5 ears corn
  • lima beans — frozen okay, thawed
  • chopped red bell pepper
  • chopped cherry or grape tomatoes
  • vinegar — my old recipe called for champagne vinegar (can substitute rice wine vinegar for that), I used red wine vinegar
  • chopped basil
  • salt and pepper

Cook the bacon in a large pan, drain on paper and chop. Leave the bacon fat in the pan. Add red onion, saute until just getting soft. Add garlic, saute until just turning golden. Add corn, lima beans, red bell pepper and tomatoes and cook a few minutes. Remove from heat and stir in bacon, vinegar, salt, pepper and basil. Serve warm or cold.

Plum Clafouti

Clafoutis are rustic French desserts that are sort of like a cross between a pancake and a custardy pudding. They’re a cinch to make (no mixer needed) and are a great way to feature seasonal fruit. Plums were looking enticing so I decided to whip one of these up for dessert. They also make a great breakfast too — warm, room temp or cold.

photo by flickr/Secret_Tenerife

  • 3 eggs
  • ½ cup sugar
  • ½ cup butter, melted
  • 1 cup flour
  • 1 cup milk
  • ½ tsp vanilla
  • optional: 2 tsp rum
  • 5-7 plums, halved and pitted (as many that fit into bottom of dish/pan)
  • butter for greasing dish/pan

Preheat oven to 400. Whisk sugar and eggs until they are lighter in color. Gradually add butter, whisking to incorporate. Add flour all at once, whisk until batter is a homogeneous mixture. Slowly pour in milk a little at a time. Add vanilla, and rum if you’re using it, mixing well. Batter should be very smooth and shiny.

Place plums in a buttered baking dish, cake pan (9” or 10”) or skillet that can go in the oven. Pour batter over fruit. Bake in preheated oven about 40 minutes (but check earlier) until slightly browned and almost completely set in middle. Let sit at least 15 mins before turning out onto a plate and serving.

For more foodie insight and delicious recipes, visit Deirdre’s site at Grabbing the Gusto.

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