Roasted Corn Salad

First let me say that you are not held to any but the corn in this recipe what I add is different almost every time this time fresh peas.

  

I love this time of year you can almost see the corn starting in Florida making its way up the coast. When I was younger one of my many summer jobs running the produce department (so I thought) at Paul’s Market a local grocery store in North Falmouth, Ma I learned a lot about corn among other things. I even got to meet an up and coming Barbra Waters, picked out her produce on more than one day. I used to give the overripe peaches to the old lady next door who came back with ice cream for all the workers. Did you know a room temperature watermelon and a straight piece of straw from a broom could tell you how ripe the melon was? Yep balance the middle of the straw in the middle of the watermelon and for some reason the more it twisted and turned the riper the melon. I used to swear by it and it appeared to be a true lesson my boss taught me. Being a local market we bought local when available and one of my fondest memories were the trips to buy corn. We would wander out in the field pick an ear and eat it when we both liked what we tasted we would indicate give us these two rows. Then load up the van and back to the store. I did not talk much in the car then, nothing has changed, and that used to drive Paul crazy on our trips to the farms or dump. Where did that come from?

 

Ingredients

  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. Fresh orange juice
  • 1 tsp. diced chipotle chili seeded or not, plus 1 Tbsp. adobe sauce
  • 1 tsp. salt
  • 1 garlic clove minced
  • ½ tsp. honey
  • ¼ cup olive oil

Above make the vinaigrette

  • 2 Tbsp. olive oil
  • 4-6 ears of corn
  • 1 can black beans drained and rinsed
  • 2 Tbsp. fresh chopped cilantro chopped (plus you can put some leaves aside for garnish)
  • 2 cups cherry tomatoes halved or quarter depending on size
  • ½ cup peeled and fine chopped apple
  • ¼ cup diced red onion
  • Peas from about 20 pea pods
  • ½ medium red pepper fine chop
  • I have used about ¼ cup of radishes chopped or jicama

How

Husk the corn rub with a little olive oil and place on grill turn occasionally until charred about 10-15 minutes. When cool enough to handle remove the kernels in your favorite manner. I like to place on a small bowel or cup upside down in a bowl rest the stem side of corn on it and run a knife down the side so the kernels fall into bowl. Break apart and clumps of kernels with your fingers, they do not all have to be separate.

Meanwhile in a small bowl whisk together lime and orange juice, chipotle chili, adobe sauce, 1 tsp. salt, garlic, honey, and ¼ cup olive oil until smooth and set aside.

Add the rest of the ingredients to corn combine then re-whisk (is that a word?) the vinaigrette combine and garnish with cilantro leave you had put aside.

Serve at room temperature. I like the smoky flavor the charred corn give the dish.

This makes a great topper for salads or sloppy sandwiches.

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2 thoughts on “Roasted Corn Salad

  1. Pingback: Buffalo Bufallo Burgers | Gourmet Dad, Don’t Let The Title Fool You

  2. Pingback: Roasted Corn Salad | Gourmet Dad, Don’t Let The Title Fool You

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