Mushroom and Corn Salad

To prepare a delicious and refreshing salad, we will start by making a tasty mayonnaise that will serve as a base for our ingredients. In a medium bowl, we add a fresh egg yolk. This will provide creaminess and a rich flavor to our mayonnaise. We add a teaspoon of Dijon mustard, which will add a hint of tang and enhance the flavors. We begin to whisk with a whisk or a hand mixer while gradually adding 200 ml of sunflower oil or olive oil, depending on preference. It is important to add the oil gradually to achieve a perfect emulsion. We continue to mix until the mayonnaise becomes thick and creamy.

Once we have obtained the mayonnaise, we add 150 g of natural yogurt to give it a note of freshness and a slightly tangy taste. We mix all the ingredients well, then season with salt and freshly ground pepper, adjusting the spices to personal preference.

Next, we will take care of the mushrooms and corn. We take a can of mushrooms, drain the liquid well, and then cut them into smaller pieces to blend perfectly with the other ingredients. The mushrooms add a pleasant texture and an earthy flavor to our salad. We also drain a can of sweet corn, which will bring a nice contrast and a touch of sweetness.

In a large bowl, we combine the chopped mushrooms and drained corn with the previously prepared mayonnaise. We carefully mix all the ingredients, ensuring that the sauce evenly coats the mushrooms and corn. It is important to be gentle to avoid crushing the corn.

After mixing well, we cover the bowl with a lid or plastic wrap and let the salad chill for about an hour. This step is essential as it allows the flavors to meld and intensify. After the resting time, the salad is ready to be served!

For an extra touch, you can add some fresh parsley leaves or finely chopped dill for a colorful and fresh appearance. This salad is perfect as a side dish for barbecues but can also be enjoyed as an appetizer. Enjoy your meal!