Corn salad with cilantro-jalapeno dressi
Source of Recipe
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List of Ingredients
Dressing:
4 bn Cilantro - fresh, stemmed
-(about 5 cups)
1 1/3 c Vegetable oil
2/3 c White wine vinegar
3 T Lime juice - fresh
1 1/2 ea Jalapeno chilies -
-stemmed, coarsely chopped
1 ea Shallot - halved
1 t Salt
Salad:
18 ea Ears corn - fresh
3/4 c vegetable oil
1 lg Onion - finely chopped
3 T Ginger - fresh, peeled,
-finely chopped
2 ea Red bell peppers - cut
-into 1/4-inch dice
2 ea Green bell peppers - cut
-into 1/4-inch dice
Fresh cilantro sprigs
To make dressing: Combine all the ingredients in blender and puree. Set aside.
Salad: Prepare barbecure (medium heat). Brush corn with 1/4 cup oil. Grill corn* until golden brown, turning often with tongs, about 20 minutes. Cool. Cut corn kernels off cobs. Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 10 minutes. Add ginger and saute 2 minutes. Add bell peppers and saute until slightly softened, about 5 minutes. Add corn and saute until heated through. Transfer corn mixture to large bowl. Immediately pour dressing over. Toss to combine. Cover and chill until cold. (Can be prepared 1 day ahead.) Toss corn salad. Garnish with fresh cilantro sprigs and serve.
Serves 20.
NOTE*: If you're running short on time, simply boil the corn until tender instead of cooking it on the grill. If you opt to boil it, omit brushing the corn first with oil.
Recipe
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