WARM FARRO SALAD WITH CHARRED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
- For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
- Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
- While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
- Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
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.
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
CHARRED CORN SALAD WITH BASIL VINAIGRETTE
Make and share this Charred Corn Salad With Basil Vinaigrette recipe from Food.com.
Provided by Food.com
Categories Corn
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a grill pan over high heat.
- Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
- Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
- In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 238.9, Fat 12.5, SaturatedFat 1.6, Sodium 10.1, Carbohydrate 32.3, Fiber 4.3, Sugar 6.3, Protein 5
CHARRED CORN SALAD WITH BASIL AND TOMATOES
This is best made with corn charred on the grill.....but if you don't have one or the weather isn't cooperating, you can use a cast-iron skillet. Simply cut the kernels from the cob and char with 1 tbsp olive oil in the skillet on the stove top. From Bon Appetit.
Provided by breezermom
Categories Corn
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
- Rub the corn with 1 tbsp oil. Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes. Remove from the grill; when cool enough to handle, cut the kernels from the cob and transfer to a large bowl.
- Place the sliced onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
- Mix the onion, remaining 5 tbsp olive oil, tomatoes, basil, lime juice, and thyme into the corn. Season with salt and pepper. Add more lime juice if desired.
- Can be made 1 hour ahead, but serve at room temperature.
Nutrition Facts : Calories 280, Fat 12.9, SaturatedFat 1.8, Sodium 5.5, Carbohydrate 41.9, Fiber 5.3, Sugar 10.3, Protein 6.9
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