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This post is a continuation of recipes from yesterday’s post about the Best Grilled Steak Ever. Tamas and I made a delicious meal on Sunday night and here is the amazingness that he contributed:

Tamas' Famous Corn Salad

So this salad doesn’t have the lowest fat content around, this much is true. But when you eat some of this, you will literally be in Outdoor Barbecue Side Heaven. After Tamas made it, we both tried our best not to spoil our appetites but, like, the potatoes and steak were still 30 minutes from being done and we couldn’t help ourselves! We kept pushing each other out of the way of the fridge so we’d stop stealing bites from the bowl, and he’s way bigger than me so you can imagine how that turned out.

One thing I want to note about this salad is that when he made it, the raw, grated onion gave this perfect kick to the salad, but the next day as leftovers, the kick had disappeared, so I suggest you add a bit more onion. I have adjusted the following to reflect that.

Tamas’ Famous Corn Salad
adapted from this Hungarian recipe
INGREDIENTS
2 15.25 oz cans sweet corn (about 4 cups if you use frozen corn, just boil in salted water, drain, cool and add)
1 cup sour cream
1/2 cup mayonnaise
3 T mustard
1/2 small to medium yellow onion, grated
1 T white vinegar
1 T balsamic vinegar
1 T sugar
salt and pepper to taste

DIRECTIONS
Add all ingredients to a bowl and mix thoroughly. Adjust ingredients to taste.

I don’t mean to cop out, but it’s hard to give the measurements for this recipe. It really depends on which flavor you like the best and then you adjust accordingly. We loved the grated, raw onion bite, so that was predominant. Also, I got a little freaked out about how much sauce there was compared to corn so I added more corn to mine. Hungarians use a lot of vinegar in salads and I’m really taking a liking to that; you may want to up the vinegar quantity. Also the recipe called for parsley as well, but we didn’t bother with it. You might like it for garnish if you’re serving to others though.

Either way you make it, trust me, one bite and you’ll wish you’d never tried it….