August 31, 2010


Sweet Corn during this time of year is everywhere, especially here in the Midwest.  Getting it fresh from your local farmer's market (where you can also buy the rest of the ingredients) will make this Roasted Sweet Corn Salad as fresh as it gets.  Picked fresh, Sweet Corn is crisp, sweet and full of home grown flavor that when combined with fresh Basil creates an amazing taste.  Serve this with grilled Fish or Chicken or bring to the next picnic and pair it with BBQ Ribs.   No matter what you serve this fresh summer salad with, you will be Cooking The Amazing.

Here is the recipe.

6-8 Ears of Sweet Corn, fresh
1 T  Extra Virgin Olive Oil
Sea Salt and Fresh Ground Black Pepper
3/4 c  Basil, fresh, packed loose
       (About 30 Basil leaves)
1 c  Tomatoes, medium diced
3/4 c  Red Onion, medium diced
1 clove  Garlic, diced fine
1  Bell Pepper, green, medium diced, seeded
1  Bell Pepper, red, medium diced, seeded
1 t  Sea Salt, fine
1 t  Black Pepper, fresh cracked
1 t  Red Wine or White Wine Vinegar
1 t  Extra Virgin Olive Oil
1/2 t  Dijon Mustard

1.  Preheat oven to 400 degrees.  Or heat up your gas grill on medium high.

2.  Remove the Corn husks and brush fresh Sweet Corn still on the cob with 1 T Extra Virgin Olive Oil season with Salt and Pepper.  Roast at 400 degrees for 15-22 minutes on a cookie sheet turning 1/2 way through until just starting brown on all sides.  Or grill on a gas grill, turning frequently until brown on all sides.  The Corn should be evenly brown all over when done.

3.  Set cooked Corn aside to cool and then dice all the vegetables approximately the same size and place in a large bowl.  Then chiffonade the Basil (roll several leaves into tight "cigars" length-wise and cut cross-wise into ribbons or strips).  Keep the Basil aside until last.  *If you plan on serving this cold or not right away, do not prepare the Basil now until just ready to serve.

           How To Chiffonade

4.  With a knife cut off all the kernels of Corn and place in the bowl with the Vegetables and mix.

5.  Whisk the Salt, Pepper, Olive Oil, Vinegar, and Mustard in a small bowl until well combined and pour over the bowl of Corn and diced Vegetables, mixing well with a large spoon.  The sauce is very light purposefully to just highlight the flavors.  You want the Sweet Corn to be the dominate flavor.

6.  Taste for seasoning and adjust adding more Salt or Pepper as needed.  Then add the Basil and mix well if serving when you make it.

7.  Serve right away at room temperature or chill without the Basil, adding fresh cut Basil just before serving, mixing in well. 

TIP:  If you like more spice and heat add a finely diced Jalapeno Pepper that's been seeded.

Another use for Sweet Corn is my Sweet Corn Cheddar Muffins that are moist and delicious.


1 comment:

Tammy D. said...

The sweet corn salad was so easy and so good.
We had it last night with grilled hamburgers and it was perfect. I love all of your recipes!