Roasted Sweet Corn Salad

I love corn. On the cob, cornbread, corn muffins, grits–whatever. I think it’s a texture thing. Something about the way it feels between my front teeth.

So when my friend Patricia hosted a Full Moon Chocolate Cake Festival over the weekend, I decided that some sort of corn side dish would be the perfect accompaniment for her Chicken Mole. I wanted something really fresh without too much spice–so it wouldn’t compete with the Mole.

I reviewed the wealth of corn salad variations on Food52–then mixed and matched ingredients . My version has roasted corn–which adds a slightly smoky flavor. It also has a slightly milky texture that comes from adding in the corn pulp/milk left on the cob.

No butter, dairy or oil at all so it’s both healthy and diet food. Although in retrospect, I bet a bit of smoky bacon crumbles might have made it even better.

But then, when isn’t a little bacon a great addition?

 

Roasted Sweet Corn Salad

Makes 4 side dish portions

 

4 ears of fresh corn

1/2 red or orange bell pepper, seeded and chopped into small pieces

1/2 poblano pepper seeded and chopped into really tiny pieces (Only use 1/4 if the pepper is hot)

1/2 small red onion chopped into really tiny pieces

1/2 teaspoon sea salt

1/8 teaspoon fresh ground pepper

4 shakes Chipolte Tobasco sauce

2 tablespoons minced cilantro

3 tablespoons lime juice

1. Shuck the corn and roast it under the broiler or on a gas burner set to medium, turning frequently to lightly brown as much of each ear as possible. Cut kernels from the cob and add to non-reactive mixing bowl. Scrape the cobs with the back of a knife to extract remaining corn milk and pulp. Add to bowl.

2. Add the remaining ingredients to the bowl. Mix well. Refrigerate for a couple of hours, stirring occasionally so the flavors marry.

3. Serve chilled or at room temperature. I prefer room temperature.

Adapted from Corn Salad with Some Heat.

 

 

 

 

 

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