in Recipes

Corn salad with cheese cream

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Ingredients for 4 servings:

  • 1 small can of corn
  • 1 small can/n carrot(s), finely chopped
  • 1 bunch of chives
  • 1 small iceberg lettuce
  • 1 onion(s), red
  • ½ pack of cream cheese with herbs
  • 100 ml buttermilk
  • 1 tbsp lemon juice
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the corn and carrots, finely slice the chives and the onion, and tear the iceberg lettuce into bite-sized pieces, leaving only 2-3 leaves. Line a bowl with the iceberg lettuce leaves. Mix the corn, carrots, chives, and iceberg lettuce and add to the bowl. For the dressing, whisk the cream cheese with the buttermilk and lemon juice until smooth. Season with salt, pepper, and sugar. Drizzle the cream cheese mixture over the salad and garnish with chives. Serve with baguette bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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