Summary
| Yield | |
|---|---|
| Source | Chef Matthew Riznyk |
| Prep Time | 5 minutes |
Description
While corn salad is totally versatile, the intensity of these simple flavors merried together is one of our favorite combinations yet!
Ingredients
- 6 ears corn
- 1 red pepper
- 1 red onion
- 2 T finely chopped chives
- 2 T finely chopped basil
- 2 cloves roasted garlic
- 1 t dijon mustard
- 1 T champagne vinegar
- 3 T olive oil
- salt and pepper
Instructions
Preheat broiler and palce the corn in a single layer on a baking sheet. Roast until the husk is charred, turning once or twice to ensure it cooks evenly and doesn't burn, about 30 minutes. Remove from oven and cool.
While the corn is cooling, char the redp peppers over high heat on the stovetop until blackened in spots and starting to soften, about ten minutes. Remove from heat and set in a paper bag to cool.
While the peppers are cooling remove the husk from the corn and shave the kernels off the cobb. Transfer to a mixing bowl. Remove peppers from bag and peel away the charred skin. Chop to a medium dice and add to the corn.
In a small bowl mash together the roasted garlic, salt and pepper, mustard and vinegar. Slowly whisk in the oil to emulsify. Finely chop the red onion and add to the vinaigrette along with the herbs. Toss the corn and pepper mixture with the vinaigrette, season with salt and pepper and serve.