Charred Corn Salad
Serves 4
4 ears corn, shucked
1 sweet onion, cut into 1/2 inch-thick slices
1/2 cup quartered cherry tomatoes
1 shallot, finely minced
2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
1/2 cup basil leaves, coarsely chopped or torn
2 tablespoons flat leaf parsley, coarsely chopped
2-3 chives, chopped
Prepare grill or preheat the broiler.
Char the corn and onion, turning occasionally, until slightly blackened on all sides. Let cool.
Cut the corn kernels off the cobs. Dice the grilled onion slices.
In a medium bowl combine the corn, onion, cherry tomatoes, shallot, vinegar, olive oil, salt, and pepper. Toss to combine.
Just before serving, add the herbs and toss again. Taste and adjust the seasonings. Serve.
Chili Lime Butter
Serve this flavored butter with corn on the cob or corn bread
1 stick unsalted butter, softened
1 teaspoon chili powder
½ teaspoon cumin
pinch cayenne pepper
Zest and juice of 1 lime
Combine all ingredients. Refrigerate until ready to serve.
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