Monday, July 14, 2008

Charred Corn

Mike and I has a wonderful dinner last night with our neighbor from next door, in our backyard. We served Sockeye Salmon baked on a cedar plank on our BBQ. The salmon was served atop a charred corn relish, garnished with a slice of watermelon and a side of crunchy buttered toast, also fixed on the grill.

I came across this recipe for Charred Corn Salad from William Sonoma. It is very similar and looks wonderful with all the colors.

Charred Corn Salad

Tossed with a sprightly vinaigrette, this salad makes a wonderful accompaniment to grilled meats and poultry.

* 2 Tbs. fresh lime juice
* 1 Tbs. fresh orange juice
* 1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
* 2 tsp. salt
* 1 garlic clove, minced
* 1/2 tsp. honey
* 1/4 cup plus 2 Tbs. olive oil
* 6 ears of corn, husks and silks removed
* 1 can (15 oz.) black beans, rinsed and drained
* 2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish
* 2 cups cherry or grape tomatoes, quartered
* 1/2 cup diced jicama
* 1/4 cup diced red onion


In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. of the salt, the garlic, honey and the 1/4 cup olive oil until smooth. Set the vinaigrette aside.

Prepare a hot fire in a grill or preheat a grill pan over high heat.

Rub the ears of corn with the 2 Tbs. olive oil and the remaining 1 tsp. salt. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter.

When the corn is cool enough to handle, remove the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette and stir until well combined. Garnish with the cilantro leaves. Serve the salad at room temperature. Serves 6 to 8.
Williams-Sonoma Kitchen.

Bev & Mike
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