Saturday, July 23, 2011

Summer Roasted Corn Salad, Two Ways

I'm sure I got these recipes from somewhere, since I did not create them. I believe they started with Williams-Sonoma and Real Simple Magazine. Though I make them from memory now, I believe they are fairly close to the original recipes.  Both with fresh ears of corn as the primary ingredient, this is an easy and elegant summer supper or pot-luck dish that can be served at any temperature. In the photo below, I've served the Feta version alongside some fresh buttercrunch lettuce from the garden and a buttered English muffin.

4-6 ears of fresh corn on the cob
4-5 oz Feta, crumbled
1 pint of grape tomatoes, halved
1 bunch of green onion, green parts only, sliced
2-3 T butter
3 T olive oil
1 clove of garlic, minced
fresh lime juice
fresh thyme
fresh basil

Cut the corn kernels from the cobs into a large bowl.

Melt the butter with a T olive oil in a large saute pan.  Add the garlic, and saute a few seconds.  Add the corn and saute a few minutes.  Add the thyme and green onion, and saute a minute more.  Add salt and pepper to taste.  Let cool to room temp.

In another bowl, mix the tomatoes, Feta, 2 T oil, and salt and pepper to taste.  Pour over corn mixture and toss to coat.  Add 2-3 T lime juice and toss again.  Serve.

4-6 ears corn
1 avocado, peeled, pitted and diced
1 pint grape tomatoes
1/2 of a red onion, diced
olive oil
lime juice
salt and pepper

Cut the corn kernels from the cob and cook either by sauteing or boiling for a few minutes.  Add the avocado, tomatoes, and red onion.  In another bowl, whisk the oil, lime juice, salt and pepper.  Pour over the corn mixture and toss to coat.  Serve.

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