Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Charred Corn Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Charred Corn Salad Empty Charred Corn Salad

    Post by Lobo Tue 02 Feb 2016, 10:07 pm

    Charred Corn Salad Img17l
    Charred Corn Salad
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 8
    Tossed with a sprightly vinaigrette, this salad makes a wonderful accompaniment to grilled meats and poultry.






    • 161

    Ingredients:


    • 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

    Charred Corn Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    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.

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