Monday, July 25, 2011

Salad days are not just for the young…

It’s hot. With the temperature hovering around 9,000 degrees, it’s just too hot to cook in the kitchen. Lucky for me, my dad shared a great recipe with me. As you know, I do not claim any of these recipes as my own. I only share them because they are good and easy to make.

Today’s dish is a fresh corn salad. Since it’s going to be a record setting hot day, we’re just going to roast that corn outside on the sidewalk. However, if you don’t live in DC and are having just normal(ish) hot weather, you can use your grill.

Let’s get some ingredients together:

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6 ears corn, shucked, roasted
fresh grape tomatoes, halved
2 cucumbers, peeled, seeded, chopped
2 green onions, chopped
1 green pepper, seeded, chopped
1 jalapeño pepper, seeded, chopped
1/4 cup cilantro, chopped
4 TB white balsamic vinegar
3 TB extra virgin olive oil
white truffle oil
basil for garnish

 

If you’re like me, you will go right on out to your farm to pick the cucumbers and tomatoes. I didn’t grow corn this year, but I think the squirrels did in my flower garden.  Since I didn’t grow corn, I had to get some fresh from the store. I used white and yellow corn, because it’s looks pretty. I love fresh corn. You may remember my roasted corn recipe, but this time we’re only going to season with salt and pepper.

For those of you just joining us, here is how we roast the corn. First, slather some butter on each ear, then sprinkle with salt and pepper, and roll tightly in foil. Roast on the medium hot grill for about 20 minutes.

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Unwrap the corn and let it cool. While it’s cooling, we’ll make the rest of the salad. Lots of chopping and seeding going on now.

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I have found this to be the easiest way to chop herbs.
Put a bunch in a measuring cup and snip, snip, snip.

Don’t forget to wear gloves when seeding and chopping the jalapeño.

 

 

Once the corn is cool, with a sharp knife, cut the kernels from the cob. It’s not hard to do. Just watch your fingers.

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Toss all of this into a large bowl. Add the white balsamic vinegar (if you don’t have or can’t find white balsamic vinegar, white wine vinegar or rice wine vinegar will work), the olive oil and just a few drops of truffle oil.

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Toss to coat all the yummy goodness.
Season with a little salt and pepper.

Then cover and let marinate in the fridge for at least 2 hours.

  Bring to room temperature before serving.

 

 

This is good with just about any meat. I served it with pulled pork BBQ sandwiches and it was better than coleslaw!

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What do you make when it’s too hot to cook?

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