Roasted Corn and Mushroom Salad

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The key here is the cast iron skillet, to dry roast the corn. Your options are endless as to what you might put into the salad, or relish, as some call it. The ingredients are partially cooked, partially raw, to take advantage of a variety of flavors and textures. Of course, the fresher the corn the better, but frozen is OK, too, when fresh is not available.

Ingredients

Preparation

Scrape any excess "milk" from corn cobs with the back of a knife and set aside in a large bowl.

In a very hot cast iron skillet, roast corn until lightly browned, turning frequently with a wooden spoon. If sticking excessively, add a drop or two of oil.

Add roasted corn to the large bowl with the corn milk. Lower the heat on the pan, and sauté onion in oil until lightly browned. Add garlic, chile, Shiitakes and Chanterelles. Cook until mushrooms are soft. Stir in cumin and miso. Deglaze pan with a small amount of mushroom soaking water if sticking too much. Season with salt and pepper.

Put contents of the pan into the bowl with the corn and mix well. Let cool slightly. Add lime juice, red pepper and cucumber. Mix. Add oil and vinegar, and season additionally with salt and pepper to taste. Top with avocado.

Serve on a bed of chopped watercress or other greens.

Recipe by Chef Ken Charney, former PCC staff

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More about: corn, mushrooms

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