Last summer my husband and I were lucky enough to attend a series of Southern BBQ classes taught by Kevin and Clara Bevington, BBQ champions many many times over (see http://www.homebbq.com/index.php/about). <br /> <br />The notes from our first class were scrawled on a bit creased loose-leaf and covered in wine stains (it was a very fun evening!). From them I did my best to recreate Kevin’s creamy hot corn casserole. <br /> <br />Since taking those classes I’ve changed the recipe a little bit (main alterations: less butter and cream cheese, fresh jalapenos instead of jarred and the addition of cilantro). Check out my version of Kevin’s recipe on my blog, Cook the Story, here: http://www.cookthestory.com/2011/06/02/trading-corn-for-mangoes/ <br /> <br />I’ve also created this cold dairy-free version of Kevin’s dish. Its jalapeno heat and sweet tanginess will be happy to tag along on any summer picnic. <br /> <br />If you want the salad to stay nice and cold even when packed in a picnic basket, use frozen corn (undefrosted!) and skip the kernel-toasting step. But then be sure to keep the cilantro separate until serving so it doesn’t get limp. And, make sure the kernels have defrosted before eating otherwise you'll have a Crunchy Cold Corn Salad. Yikes! <br /> <br />(Note: If you don't like a lot of spicy heat, feel free to reduce the number of jalapeno peppers.) <br />

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