Many years ago, Jean posted this recipe. I've lost it, and can't find it posted here. Sure hope someone has it. Thanks!
Practice safe lunch. Use a condiment.
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Many years ago, Jean posted this recipe. I've lost it, and can't find it posted here. Sure hope someone has it. Thanks!
Practice safe lunch. Use a condiment.
▼
Was it a salad?? I loved that recipe! Where the hell is it? I'll look.
Found it!! It wasn't a salad, I was thinking of another one - the Roasted corn salad. Here it is - Thank you for bringing this up, Lorraine I have not made it for years!! SWEET CORN COBLETS I was lucky enuf to drag my birthday out for over a week and the best new dish I was treated to by a neighbor who made a wonderful birthday dinner for me. SWEET CORN COBLETS Noni Parker, friend and neighbor and great cook! 6 med. ears of corn, cut into 3/4" thick rounds 3/4 cup distilled white vinegar 1 cup finely chopped onion 2-3 T. sugar 2 oz. jar chopped pimentos, drained 1 tsp each: mustard seeds and crushed red pepper 1/2 tsp. salt In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat. Add corn; cover and cook till hot (2-3 minutes). Drain & arrange in a 9X13" dish or rimmed serving platter. In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt. Bring to a boil over high heat and cook till sugar is dissolved. Pour over corn; let stand till cool, spooning mixture over corn frequently. If made ahead, cover and refrigerate for up to 6 hours. Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
Thanks, Jean! I haven't made it in at least 6 years, but, I could remember the taste of it. I'm getting great local corn, and wanted to make it again. What roasted corn salad were you thinking of?
Practice safe lunch. Use a condiment.
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This one I made about the same time as the cobs when I was at the hotel and it's also a family favorite. Excuse the abbreviations - this was my work copy. I'd forgotten the cherry tomatoes, I'd better add a link to this on that thread, too!
FIRE-ROASTED CORN SALAD Recipe By :Williams Sonoma Entertaining book Serving Size : 8 3 limes -- juice of 2 tsps grd. cumin 1 tsp mild chili powder 6 fl ozs extra-virgin olive oil -- plus more for brushing Coarse salt & freshly grd. pepper 6 ears corn -- shucked 18 ozs cherry tomatoes -- halved 2 ozs diced red onion 3/4 oz chopped fresh cilantro 1/4 lb. feta cheese – diced (1/4 – 1/3-inch) 2 tsps cumin seeds -- toasted & lightly crushed Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p. Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min. Cut kernels off cob. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat. Transfer salad to platter & sprinkle with the cumin seeds. Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.) Serving Ideas : ---------- 9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée NOTES : This is a wonderful summer salad! costs - $17.93 per batch
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com |
Marinated Corn cobs
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