0:00
Welcome back everyone to Katherine's
0:02
Plates. We're not cooking today. We are
0:05
going to put the pots and pans away. We
0:08
are not turning on any oven or stove. We
0:10
are just going to use one large mixing
0:12
bowl where we're going to put it all
0:14
together and chill it in the
0:15
refrigerator. Shoe peeg corn salad. It's
0:19
a really simple recipe. It's very low in
0:23
carb. Also, what is shoeg corn? Well, it
0:26
is a sweeter variety of corn. It has a
0:30
slender look to it. It's lighter in
0:33
color and it's also crispier in the
0:37
texture of it. All right, you guys.
0:39
We're going to start off with three cans
0:41
of the shoeg corn. Now, I'm going to
0:44
tell you this. If you can't find the
0:46
shoe corn, you can use the regular whole
0:49
kernel corn for this recipe. All right.
0:52
So, these are three cans right here, and
0:55
they're 11 oz each. And we are going to
0:59
whoop drain them first really well and
1:02
then put them in the bowl. Now these
1:04
were packed in sea salt. So I'm just
1:06
going to not rinse these off. That way
1:08
we get a little flavor with it. Now they
1:10
call this an old-fashioned recipe
1:14
with its creamy and crunchy texture
1:21
That's what it looks like. So I'm going
1:23
to drain these whatever they have in
1:25
there and then we'll put them into a
1:46
Oh, it smells good. It smells good.
1:51
Let's talk about tomatoes.
1:54
It's going to add a nice color to the
1:56
dish. a nice little sweetness again to
1:58
the dish now. I'm using a can of petite
2:01
diced tomatoes and we'll drain those
2:03
really well. It's the easiest way to put
2:06
something into a dish. Right.
2:09
But if you want to take some tomatoes
2:11
and dice them up fresh, you could do
2:13
that. Also, this is a 14 can to kind of
2:16
give you an idea of how much we're going
2:25
Now, we're draining these because we
2:26
don't want the salad to be like a red
2:28
color or going to that pink color. Okay?
2:32
So, get the juice out and we're going to
2:40
Now, the next thing we're going to talk
2:41
about is the cucumber. I am using an
2:45
English cucumber. There's less seeds in
2:47
it. Now, you can use a standard
2:50
cucumber. That's fine. and I would scoop
2:52
out some of the seeds from it. So, what
2:54
I'm going to do, let's cut off the end
2:58
Probably going to use about half of the
3:02
And then I'm going to take a carrot
3:04
peeler, vegetable peeler, whatever you
3:06
got. And I'm going to peel.
3:11
We're looking for a striped look for the
3:17
I've already washed my cucumber off.
3:23
There we go. So, that's what we're
3:25
looking for right there. What I'm going
3:27
to do is cut this lengthwise in half.
3:33
And then I'm going to cut it twice
3:38
I want all the pieces of my salad to
3:40
kind of be the same size just about. We
3:42
don't want to overwhelm the salad with
3:44
big pieces of cucumber.
3:47
So, I'm definitely going to make strips
3:52
There we go. And then I'm just going to
3:54
run my knife through.
3:57
Just like that. There. That way it won't
3:58
overwhelm everything.
4:02
This is a good amount right here.
4:05
Cucumber add a nice little crunch to the
4:07
salad. Let's add that to our mixing
4:10
So you can see that that's going to add
4:12
a nice color to the dish with that green
4:19
Yeah, that's perfect right there.
4:22
Here's a fun ingredient.
4:24
We've got diced pimentos. This is a 4 oz
4:28
jar. Now, if you don't do pimentos, you
4:32
can do the the red roasted peppers in a
4:36
jar and you can take those out and you
4:38
can slice and dice and
4:44
woo, why is this not opening?
4:47
All right. So, what I'm going to do,
4:49
empty this jar of the juice and then I'm
4:51
going to come right back. [laughter]
4:54
This is what they look like.
4:58
I'm putting them all in.
5:02
See the layers happening in there? Y'all
5:11
That is definitely a component of shoeg
5:13
corn salad. So, I'm going to take off
5:18
I've got three of them.
5:20
Can take off the other ends here up to a
5:24
And then we're going to slice these from
5:26
the green all the way down to the white.
5:29
Now, I've already cleaned these really
5:31
well and taken off that outer layer on
5:34
the bottom where the white is right
5:36
there. If you know, you know, this is
5:38
going to add a little zing to the dish,
5:41
a little summery freshness to it. Of
5:44
course, everything's going to do that,
5:50
Now, if you want to do four green
5:51
onions, you can do four green onions.
5:53
Let me do three though. Keeping
5:55
everything about the same amount so that
6:00
has something in it. Now, if you don't
6:02
want to go into the white, you don't
6:04
have to go into the white. I'm going all
6:08
Right. We're going to go ahead now and
6:09
add this to the bowl.
6:15
Oo, that smells good. Those green
6:19
All right, grab two big utensils. We're
6:21
going to toss everything together
6:24
before we make that delicious dressing.
6:28
Look at all those colors in there.
6:33
Once you get this well combined, nice
6:39
Set this aside. Grab you a about a small
6:42
bowl. You're not going to need much. And
6:44
then we're going to put these
6:45
ingredients right here together to make
6:46
that dressing. To pull it all together,
6:50
I'm going to start off with some
6:58
I've got a third cup here, and I'm going
7:01
Whatever mayonnaise you like,
7:05
not Miracle Whip, but mayonnaise.
7:09
I'm going to add that in.
7:12
That's one. And then we're going to go
7:14
in one more time. What is your favorite
7:19
mayonnaise or olive oil. I like either
7:28
All right, y'all. See that? To the
7:30
mayonnaise, we're going to add in one
7:32
tablespoon of white granulated sugar and
7:40
Now, the sugar will add a nice sweetness
7:43
and will offset the little tanginess
7:45
that we're going to get from the red
7:46
wine vinegar, which you find in salad
7:48
dressings. 1 tbsp of the white
7:58
Oh, that smells good. We're going to add
8:01
in a little bit of salt and some black
8:04
pepper. We can adjust these flavors
8:06
right here as we mix it up. Make sure
8:09
everything is good. Grab you a whisk or
8:12
a fork and then blend that together.
8:15
That's it for the dressing. I told you
8:18
this was a very easy, simple salad for
8:22
summertime. Be great for potlucks,
8:31
just have it in your own house. Make it
8:32
for yourself. You can half this recipe
8:34
if you want to do that. All right, let's
8:37
give it a taste and see what we think.
8:38
If we need to adjust any salt or pepper,
8:47
that is good. Wow, there's a lot of
8:50
flavors going on in there.
8:55
Pour it on top of your salad.
9:00
And then we're going to toss it. Make
9:02
sure everything is nice and coated. All
9:07
That's coming together very well. All
9:10
right, I'm going to put this in my
9:13
and then I'm going to show y'all the
9:19
who's excited? Look at that.
9:22
Here's my very simple shoe corn salad.
9:26
An oldfashioned recipe. Look at that
9:29
corn. It's a sweet variety. slender
9:32
kernels, light in color, has a crispy
9:35
texture. We have those cucumbers in here
9:39
with the skin still on half of it. The
9:41
tomatoes, the pimentos, the green
9:44
onions, and then that delicious dressing
9:47
to pull it all together. Let me give it
9:50
a try for you. All right, here's my
9:53
Oh, I got everything in there.
10:10
I like the crunchiness to it. The
10:12
creaminess of the dressing. I would
10:15
chill this in your refrigerator. Get all
10:18
those flavors meld together. All right,
10:21
you guys. Thumbs up on this one. Make
10:22
sure you comment down below. Make sure
10:23
you hype and share. I'll see y'all on
10:29
Stay cool this summer, you guys. I got
10:31
plenty of ways. Go check it out.
10:33
Katherine's plates.com.
