As we gear up for football season, this corn and cucumber recipe would be perfect for a tailgate!

This Saturday is a big one for me…my Tennessee Vols travel to Gainesville to take on the Florida Gators….And for those of you who don’t know, I am a huge Tennessee fan and my husband and both children are Gator Chompers!  Both kids went to UF….James and Carrie are going to the game and I guess Dave and I will watch it together although we will be on opposite sides!

I have a nice corn and cucumber salad, but I was not happy with adding sugar to the recipe.  I found this recipe for an old standby Corn Salad in Garden & Gun Magazine and adapted it to my old recipe.

The recipe comes from April McGreger of Farmer’s Daughter Pickles & Preserves and I adapted it to combine elements from both recipes.

CORN, CUCUMBER AND TOMATO SALAD

CORN, CUCUMBER AND TOMATO SALAD

Serving Size: 8

Print Recipe

Ingredients

• 2 12 ounce cans of shoe peg corn, drained
• 1 cup halved cherry or grape tomatoes
• 2 cups cucumber, diced
• 1/4 cup diced jarred roasted red bell peppers (plus 2 tablespoons liquid from jar)
• 1/4 cup Vidalia onions, diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup julienned fresh basil

Instructions

1. Combine all the ingredients except basil.
2. Mix well.
3. Chill for at least one hour.
4. Toss in basil just before serving

Notes

I adapted this recipe from another Corn and Cucumber Salad that added sugar to a vinegar vegetable oil mix.  I like this one better using extra virgin olive oil and mayo and no sugar.  I wonder if a squeeze of lemon juice might be nice too.  Think I will try it next time.

By KathyMillerTime
April McGreger of Farmer's Daughter Pickles & Preserves

Recipe Printed from www.kathymillertime.com

Here’s my old recipe, which is still on my website.  The difference is… I used roasted red peppers instead of the green bell pepper and pimentos.  The dressing is different.  I like using olive oil and mayo better than vegetable oil and I loved omitting the sugar!

Corn and Cucumber Salad

Serving Size: 8

Print Recipe

Ingredients

• 2 12 ounce cans of shoe peg corn, drained
• 1/2 cup chopped green pepper
• 2 tablespoons diced pimento
• 1/2 cup chopped celery
• 2 cups peeled, thinly sliced cucumbers
• 3 cloves garlic, finely chopped
• 1/2 cup thinly sliced onions
• 1/3 cup vegetable oil
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 3 tablespoons red wine vinegar

Instructions

1. Combine the first 6 ingredients. Set aside.
2. Combine oil, sugar, salt and red wine vinegar; stirring well.
3. Pour over vegetables. Toss gently.
4. Cover and chill 8-10 hours or the day before.
5. Drain before serving.

By Linda Marees via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Let me know if you try the new recipe!

Thought you would like to see a few more photos from the Tennessee/Florida games we have attended over the years.

Lizzy and James Gator Chomping…notice Dave has on a Gator shirt and a Tennessee button…

There is a story behind this photo!  Maybe I’ll post it tomorrow!

And for a little humor…Kathy & Robin at Amelia before traveling to Gainesville for the Tennessee Florida game…early 90’s!!! Sunglasses, buttons and earrings!

Tailgating time!!!!

Come celebrate with me.  I’ll save you a seat at the table.