Kairos Cream Corn Salad
6 Cups sweet corn (Fresh or Frozen)
1 cup Grape Tomatoes (cut them in half)
1/2 Cup Fresh Chopped Cilantro
1/2 Cup Chopped Green Onions
1 Vidalia Onion (or sweet onion) diced
1 tablespoon Sour Cream
1 tablespoon Mayo
1/2 cup heavy cream (or half & half)
1 tablespoon unsalted butter
1 teaspoon Ranch Dressing Mix
1 tablespoon Fresh Garlic
Preheat oven to 375.
In a Kasserole Dish spread olive oil and a little minced garlic. Add Corn. Salt, pepper, and celery salt to taste. Cover tightly with Aluminum Foil and bake for 20-30 minutes, until corn is piping hot.
Remove from the oven. Take off Aluminum Foil. Using a spatula or wooden spoon add in Sour cream, Mayo, heavy cream, and ranch dressing mix. Stir around until mixture is smooth and creamy. Do it while the corn is still hot. This helps make it extra creamy. Add in remaining ingredients and stir. Refrigerate 4-6 hours or overnight. I hope you enjoy this recipe as much as I have!
If you like spicy dishes, add some taco seasoning and a few diced Jalapeños.
GDA Cooking - September 5, 2012