Dive into the world of culinary creativity with this unique “Cornfield” Salad! Packed with flavor and texture, this salad offers a delightful twist on traditional favorites. With a blend of sweet corn, savory cheese, and tangy prunes, this dish is sure to surprise and satisfy your taste buds. Let’s embark on a culinary adventure and create something truly extraordinary!
Ingredients:
- 3 chicken eggs
- 250 grams (8.8 oz) canned sweet corn
- 150 grams (5.3 oz) cheese
- 100 grams (3.5 oz) prunes
- 2 cloves of garlic, 10 grams (0.35 oz)
- Mayonnaise to taste
For decoration:
- Green onion to taste
Instructions:
Boil the eggs until hard-boiled, then finely chop them into small pieces. I usually use an egg slicer – two motions lengthwise and crosswise, and we have evenly sliced egg cubes.
Grate the cheese using a coarse grater.
Rinse the prunes, pat them dry, and chop them into small pieces. Nowadays, it’s easy to buy soft prunes that don’t require soaking, but, judging from one TV show, one should be careful.
If the water starts to turn black while rinsing, discard it without regret – it’s dyed with chemical colors from spoiled dried apricots. Fortunately, I’ve never encountered such a mess.
Place all our components in a bowl, add the corn (reserve one-third of the can for garnishing the salad), crushed garlic, mayonnaise, and mix everything.
Arrange the salad in an oval dish or a herring dish (this amount makes two herring dishes), shaping it to resemble a corn cob.
Sprinkle kernels all over the surface of the salad. Split the green onion stalks from one side, spread a little mayonnaise on the inner side to prevent the leaves from curling, and attach them to the “cob” as leaves.
This salad turns out very attractive and delicious, especially if you let it sit in the refrigerator for the flavors to meld.
Enjoy your meal!
