Jul
06
For our July 4th get together, I brought two sides, one being this corn salad, served with corn chips. I've posted another corn salsa recipe before, but this one is very different. The corn salad has a nice smoky flavor from the chipotles in abodo sauce (can be found in the Hispanic section at the market). The sweetness of the honey and orange juice balance out the spice and grilled vegetables. It also contains jicama which really adds depth of flavor. If you're not familiar with a jicama, it's a root vegetable that is crispy and slightly sweet. It's sometimes mistaken for a potato and really easy to prepare. I've had this recipe for several years, and I'm not completely sure where it came from, possibly a Williams-Sonoma catalog but I'm not positive. It makes 8-10 servings.
Charred Corn Salad
adapted from Williams-Sonoma catalog (possibly)
INGREDIENTS
2 tbsp. lime juice
1 tbsp. fresh orange juice
1 tsp. diced chipotle chili plus 1 tbsp. adobo sauce
2 tsp. salt
2 cloves garlic, minced
1/2 tsp. honey
1/4 cup plus 2 tbsp. olive oil
6 ears of corn
3/4 cup jicama
1/3 cup red onion
2 cups cherry or grape tomatoes
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped
DIRECTIONS
Whisk together lime juice, orange juice, chili and abodo sauce, 1 tsp. salt, garlic, honey and 1/4 cup olive oil until smooth. Set aside.
Prepare hot fire in grill or preheat grill pan.
Whisk together lime juice, orange juice, chili and abodo sauce, 1 tsp. salt, garlic, honey and 1/4 cup olive oil until smooth. Set aside.
Prepare hot fire in grill or preheat grill pan.
Peel the brown outer layer skin of the jicama and cut into 1/2 inch slices for grilling. Slice red onion for grilling.
Rub corn, jicama and onion with 2 tbsp. oil and 1 tsp. salt. Grill for 10-15 minutes.
Turn oven broiler on, cut cherry tomatoes in half and place on a baking sheet. Drizzle with olive oil and fresh black pepper. Cook cherry tomatoes for approx. 10 minutes under broiler, checking often. Remove from oven.
When corn is cooled, remove kernels. Dice jicama and red onion. In large bowl add kernels, beans, cilantro, tomatoes, jicama, onion and vinaigrette. Stir until well combined. Serve at room temperature with chips or by itself.
When corn is cooled, remove kernels. Dice jicama and red onion. In large bowl add kernels, beans, cilantro, tomatoes, jicama, onion and vinaigrette. Stir until well combined. Serve at room temperature with chips or by itself.
I just bookmarked this salad, it looks delicious!!! Thanks!