CORN AND MUSHROOM SALAD WITH SESAME VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
- Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
- Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
- Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.
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Shazan Memon
[email protected]This salad is a delicious and healthy way to enjoy corn and mushrooms.
Deedra Anderson
[email protected]This salad is a great way to get your kids to eat their vegetables.
Araz Zaxoy
[email protected]This salad is a great way to use up leftover corn on the cob.
Alamin hosen
[email protected]I love the combination of sweet corn and savory mushrooms in this salad.
Md.robiul Islam
[email protected]This salad is a healthy and delicious side dish for any meal.
AZHAR Boos
[email protected]This salad is a great way to sneak some extra vegetables into your diet.
Shannon Hagen
[email protected]I love the pop of color that the red bell pepper adds to this salad.
Rahman Shofyz
[email protected]This salad is a great make-ahead dish. It is even better the next day.
A Geddes
[email protected]I have made this salad with both fresh and canned corn and it is always delicious.
Sammy Seymore
[email protected]This salad is a great way to use up leftover grilled corn.
Anijia Samson
[email protected]I love the addition of water chestnuts to this salad. They add a nice crunch and a bit of sweetness.
Hailey Tompte
[email protected]This salad is so easy to make and it is always a crowd-pleaser.
World Short Editz
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Dan Nyang
[email protected]This salad is a great way to get your daily dose of vegetables. It is also very filling and satisfying.
Rosemary Cuellar
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I am not usually a fan of corn, but the combination of flavors and textures in this salad was really appealing.
Nafiu Mohammed mataimaki
[email protected]This salad is so refreshing and flavorful. The combination of corn, mushrooms, and sesame vinaigrette is perfect.
Md Anamlo
[email protected]I have made this salad several times and it is always a hit. It is a great way to use up leftover corn and mushrooms, and the sesame vinaigrette is so easy to make.
Ivy Seru
[email protected]This salad is a delightful mix of flavors and textures. The corn and mushrooms provide a sweet and savory base, while the sesame vinaigrette adds a tangy and nutty flavor. I especially enjoyed the crunch of the water chestnuts and the freshness of th