Charred Corn And Radish Salad Food

CORN AND RADISH SALAD

Steps:

• In a large pot of boiling salted water, cook corn until fragrant and tender, 8 to 12 minutes. Remove ears, and hold under cold water until completely cool.
• Working in a large bowl, slice kernels from cob (to yield about 2 cups). Toss with radishes, jalapeno, lime juice, and olive oil. Season generously with coarse salt. Serve chilled or at room temperature.

CHARRED CORN WITH BACON LARDONS AND RED ONION

Steps:

• Preheat oven to 400 degrees F.
• Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
• Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
• Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

CHARRED CORN AND RADISH SALAD RECIPE

Steps:

• To begin making the Charred Corn and Radish salad, we will first prepare the dressing. To prepare the salad dressing, in a small jar with lid add all the dressing ingredients like the extra virgin olive oil, lemon juice, salt,crushed peppercorn, dijon mustard and coriander leaves.
• Close the lid and give it a nice shake until all the ingredients are well combined. Keep the dressing aside.
• To grill the corn, peel back the corn husk and place it on gas flame , keep rotating the corn to get an even charring. The proceed of charring the corn will take 5 - 10 minutes. You can also use the oven grill to char the corn as well if you do not have a gas stove at home.
• Once corn is grilled evenly on all sides, remove from the heat and allow it cool for 2 to 3 minutes until you can handle the corn with your hands.
• With a sharp knife slice off the kernels from the cob. Transfer corn kernels to a large mixing bowl along with chopped radish.
• Give the salad dressing just one more shake and pour it over the charred corn and radish. Toss the salad well with your fingers. Check the salt and pepper seasoning and adjust to suit your taste.
• Finally, sprinkle chopped spring onion greens on top and serve the Charred Corn and Radish Salad warm for the winters or cold for the summers.
• Serve Charred Corn and Radish Salad Recipe along with a Crispy Lavash Recipe, and Israeli Couscous Minestrone Soup Recipe for a wholesome dinner.

FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN

Steps:

• Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

BLACK BEAN & CORN TACOS WITH RADISH SALSA & FETA

Steps:

• In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
• While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
• To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.