I have always felt that all of the components of corn chowder would make a good salad, but never got around to thinking it through from idea to recipe. Food and Wine Magazine obviously had a similar idea, which I have attached below but I like my recipe better and I think it might be easier to cook and assemble.
I recommend making this the morning of, or even the night before, and adding the sour cream and bacon at the last minute, right before serving. This allows all the flavors to marry and develop before you add the sour cream.
4 cups potatoes, cut into bite-sized pieces (I used a mixture of purple and fingerling potatoes to add some color)
3 ears of corn, cooked as directed here
1 Jalapeno, finely diced (seeds removed)
1/2 cup finely chopped basil leaves
8 strips of bacon, cut into thin strips and fried until crisp
1/2 cup of sour cream
2 Tbsps apple cider vinegar (depending on your affinity for acidity in food)
Splash of hot sauce
Salt and fresh pepper to taste
Cook the potato pieces in salted, boiling water. Cooking time will vary depending on the size of your potato pieces so start either tasting, or prodding with a fork to check for tenderness at 5 minutes.
Drain and tip into a salad bowl. Immediately add your vinegar, while the potatoes are hot, and let it soak in. Stir up from the bottom a couple of times to ensure that all of the potato pieces get some vinegar action.
Add the corn, jalapeno, basil, black pepper and hot sauce and stir to combine. Set aside, or refrigerate until needed depending on how far in advance you have made this, keeping in mind that this salad tastes best at room temperature.
Right before serving, stir in the sour cream and the bacon bits.
Check for salt and maybe a dash more of hot sauce. This would taste good with cold ham or, as I did, with cold poached shrimp and cocktail sauce.
Inspiration recipe, here.
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