Tuesday, February 12, 2013

Grilled Corn Salad

We had this grilled corn salad the other night, along with some delicious crepes.  I will post that recipe tomorrow.  Anyway, this comes from Michael Symon's Carnivore cookbook, his newest cookbook.  This is a great, fresh corn salad, but we didn't grill it since we don't have a grill, and it's cold right now.  I just boiled the corn on the cob like normal.  We liked this, Aaron and I more than the boys, we gave it an 8, the boys gave it a 6.  Here's the recipe:

4 ears of corn
1 anchovy, minced
1 garlic clove, minced
1 jalapeno, seeds and ribs removed, minced
grated zest and juice of 3 limes
1/2 c extra-virgin olive oil
1 ripe Hass avocado, diced
1 c halved cherry tomatoes (I used 2 roma tomatoes)
6 scallions, white and green parts, thinly sliced
3/4 c chopped fresh cilantro

Cook the ears of corn.  In a large bowl, combine the anchovy, garlic, jalapeno, and a large pinch of salt.  Add the lime zest and juice and whisk in the olive oil.  Add the avocado, tomatoes, scallions, and cilantro and gently toss.  Over the bowl, cut the kernels from the cobs and add them into the salad.  Toss to combine, and season to taste.  (I liked mine with more salt, Aaron thought it didn't need anymore salt.)

I'm a dork, but I think it is so cool how an acid and an oil emulsify and make a really cool dressing.  I love that :)  Anyway, this salad would be better in the middle of the summer or late summer when all the veggies are super fresh, but this was still great.

1 comment:

  1. For a salad this sounds great, but I can't believe that we actually used corn, milk and eggs for a main dish when we were poor students. It was a corn casserole, without meat. We were too poor for meat. Love you. mom