Leftovers are the bane of home cooks everywhere. In a sense they imply that you failed in some way. You either cooked too much or folks didn’t like what you made.
This is not always the case. Perhaps a dinner guest failed to show. Perhaps a recipe made more than you thought it would. Perhaps your dinner just rocked the house and everyone stuffed as much in as he could but there is still some left?
Well, at our house, these are the “good leftovers” that we fight over.
But, what about leftovers that were good, but maybe not great enough to fight over?
Give them new life.
One night we cooks were a little overzealous as to how much corn on the cob our little folks would eat. Lots leftover. No worries. Make corn salad.
- 3 ears sweet corn cooked, kernels cut off the cob
- 1 red bell pepper diced
- 3 green onion sliced
- 1/4 cup fresh cilantro (chopped) chopped
- 1 lime juiced
- 2 tbsp olive oil
- black pepper
- In a large bowl, combine the corn, pepper, onions, and cilantro. Toss gently.
- Drizzle the lime juice and olive oil over the vegetables. Season to taste with salt and pepper. Stir gently. Chill until ready to serve.