Robin Takes 5 © 2011 by Robin Miller
On busy nights, whipping up an interesting side dish is probably the last thing on your mind. Happily, this easy, flavorful corn salad from Robin Miller’s Robin Takes 5 (Andrews McMeel, 2011) can be prepared almost as an afterthought while your main course is cooking. At 147 calories per serving, it’s a healthy option and natural partner to chicken, beef, or pork entrees, too. Try it with grilled corn during the summer.
Ingredients:
4 ears corn, shucked
2 teaspoons olive oil
1/4 cup chopped red onion
6 slices center-cut bacon, cooked until crisp and crumbled
2 tablespoons chopped fresh parsley
1 tablespoon white wine vinegar
Directions:
1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. Brush the corn all over with the oil and place the corn on the prepared pan. Roast for 20 minutes, until the corn is golden brown and tender, turning halfway through cooking. When the corn is cool enough to handle, cut the corn from the cobs and transfer to a large bowl. Add the onion, bacon, parsley, and vinegar and toss to combine. Season to taste with salt and freshly ground black pepper before serving.
Serves 4
Excerpted from Robin Takes 5 by Robin Miller © 2011. Reprinted with permission of Andrews McMeel Publishing, LLC. Photographs courtesy of Ben Pieper.
The Grandparents.com Bookstore is filled with cookbooks like Robin Takes 5, all at a competitive price. Browse this list for ideas now.
Home
