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What To Bring to a Potluck BBQ

July 8, 2013   14 Comments

Barbeques are great because you don’t have to cook indoors and everyone gets it.

Corn and Tomato Salad Recipe

The common foods - hamburgers, hot dogs, potato salad, watermelon, and beer - are always in large supply at any BBQ that I attend. Since I am Snack Girl, I like to show up with something a bit different that everyone will be amazed that I made.

Yes, I am a bit of a show-off.

The problem for me is that I don’t want to work at all in the summertime. At the beginning of June, I hung up my hammock and (if I am lucky) you can find me there swinging and reading.

This corn salad keeps me in my hammock longer and wows my friends. It combines the best of summer: fresh corn, tomatoes, and basil. How can you go wrong? I use about ½ the amount of olive oil that is found in a traditional corn salad and it works.

This salad keeps nicely in the fridge so you can make it a couple of days ahead (go back out to the hammock) and bring it the party.

Here is a clear video on how to slice the kernels off of the cob:

He tests a tool called a “corn stripper” in the video which he seems to like. I haven’t tried one but the name makes me laugh.

What do you bring to a potluck BBQ?

Corn and Tomato Salad Recipe

Easiest Corn Salad

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Makes 6 cups, one cup per serving

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Ingredients

6 ears fresh corn, shucked
1 large fresh tomato, chopped
2 tablespoons olive oil
½ lime, juiced or 1 tablespoon cider vinegar
6 basil leaves or 3 scallions, minced (optional)
salt and pepper to taste

Instructions

Slice all of the kernels off of the cob using a sharp knife. Mix together corn, tomato, olive oil, lime, and basi/ or scallions (if using) in a large bowl. Taste and adjust seasons.

Keep in fridge for about 4 days.

Nutrition Facts

170 calories, 5.7 g fat, 31.0 g carbohydrates, 5.6 g sugar, 4.3 g protein, 4.0 g fiber, 4 mg sodium, 5 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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14 Comments:

Awesome idea! I'm going to a BBQ this Friday for work and I was debating on what to bring. I love that this can be made in advance!!

on July 8, 2013

Hi. This looks great. Is the corn cooked or raw?

on July 8, 2013

How about Corn, tomato, capsicum (what we call here in the US green pepper, low salt,low black pepper (medicinal). Finally squeeze lemon to taste.

on July 8, 2013

@Maria - the corn is raw. I hate cooking in the heat. Thanks for your question!

on July 8, 2013

My sister brought something similar to this on the 4th, except she added black beans and chopped avocado. Really good.

on July 8, 2013

I make a version of these for breakfast by omitting onions and adding a drizzle of real maple syrup. It works as a dessert too!

on July 8, 2013

I've never heard of corn salad, is it an east coast thing? Also, I didn't even know you could eat raw corn. I feel silly.

on July 8, 2013

I normally do well with Hummus and a veggie plate.

on July 8, 2013

I bring a different version of corn/black bean salad - from Rachel Ray. I make a batch, divide it into 5 servings of 4 WW points+ each. http://www.foodnetwork.com/recipes/rachael-ray/black-bean-a…

on July 8, 2013

I make a similar summer salad that is great for BBQ's and using up that fresh corn. Plus everyone could use a little more cabbage in their diet :) Combine Red cabbage, corn, cilantro, lemon juice, olive oil and some salt. http://rainydayproject.wordpress.com/2013/07/08/eat-more-ca…

p.s. Love your blog!!

on July 8, 2013

I am invited to a barbecue/birthday party and was asked to bring an appetizer. I am coming a bit of a distance so want something easy to bring and keep fresh. Any ideas. Thanks

on July 8, 2013

Hi, I never knew you could eat raw corn, good to know, I love corn, thanks Snack Girl.

on July 9, 2013

I use canned corn and throw in some avocado - yum! and always a hit

on July 12, 2013

I have never used a corn peeler. I use a santoku knive to cut the kernels off the corn. I also use a bundt pan-- it works great! You should set the bundt pan on a damp kitchen towel (or use rubber mesh/drawer liner) to prevent the bundt pan from sliding around. You use the hole in the middle of the bundt pan to support the ear of corn while you cut it. The kernels fall neatly into the bundt pan (instead of all over the cutting board). IMHO, it is the best use for a bundt pan. http://youtu.be/Kgn4ErPriDk

on July 22, 2013

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