Digitally Stitched

With the 4th of July rapidly approaching I thought that I would share what has become my "summer salad staple" for this year. It's quick and easy, made with easily attained ingredients and really really quite delicious.

Summer Corn Salad

ingredients:
1 bag of frozen corn (I use white (or Shopeg it's called here) corn)
1 pint of grape tomatoes, cut into halfs
3 scallions (green onions in some parts), chopped finely
1 red pepper, diced small
1 orange (or yellow) pepper, diced small
4 slices of crisp bacon crumbled (you could also use chucks of crisped panchetta)
3 hard boiled eggs, chopped
1 tsp fresh thyme leaves (you can use dried, but cut it to about 1/2 tsp)
1 tsp salt (I use Kosher)
1/2 tsp ground black pepper
1/2 cup mayonnaise (though you can cut back on this if you like. start with 1/4 vup)

preparation:
pour the still frozen corn into a large bowl
add the chopped scallions, diced peppers, thyme, salt, pepper and mayonnaise. Stir to combine. Next add the bacon, eggs and tomatoes and gently combine. The corn will thaw quickly in or out of the refrigerator. Keep refrigerated until ready to serve.

**hard boiled eggs: Place the eggs in a small saucepan and cover with cold water. Bring the eggs and water to a boil and then turn the heat off and place a lid on the pan. Let the eggs sit 16 minutes then drain and rinse in cold water. Perfect eggs every time.

My guests rave about this salad every time I make it. I always make enough to have some for the next night when I add chunks of broiled chicken breast and a little more mayonnaise and serve it over baby spinach leaves as a main course.