Katerina Caban/the Mirror
Even though it’s still hot enough to take a dip in the sound, believe-it-or-not fall is upon us. Soon enough the New England foliage will be changing colors as the air turns crisp and the days become shorter. It is again time for Pumpkin Spice Lattes from Starbucks, hot cider donuts and warm apple pie. It is also time for football. I am a big football fan, coming from New York I’m a Big Blue fan, but I also follow my boy friend and his team, the Hobart Statesman.
This past weekend I finally felt the grips of fall as I traveled to Geneva, NY to watch the Statesman in action. Before the game there is always an over-the-top tailgate with enough food to feed three football teams. I took this tailgate as an opportune time to share one of my go-to recipes that is always a crowd pleaser, corn salad. The recipe consists of only six ingredients and whips up in less than 25 minutes. It can be served hot, cold or at room temperature, and makes a great dip. This salad/dip is the perfect tailgate food, but is also ideal for enjoying while parked on the couch in front of the TV watching the Giants beat up the Bears this Sunday.
Corn Salad
Ingredients:
3 ears of corn, kernels removed from the cob
1 8oz. can of black beans, drained
¼ red onion, chopped
1 bell pepper, chopped
3 tbs. olive oil
Salt
Directions:
1.Pre-heat oven to 400˚F. In a 13×9 in. glass-baking dish combine corn, beans, onion and pepper.
2.Drizzle corn mixture with olive oil and season with salt.
3.Bake in oven for 15- 20 minutes, mixing well half way through.
4.Let cool for 5 mins. before serving.
5.ENJOY!
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