Roasted Corn and Mushroom Salad
Serves: 6
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
PreparationIngredients
- 4 ears corn, kernels and some of the "milk" removed and reserved Add to list
- 2 teaspoons extra virgin olive oil Add to list
- 1/2 onion, diced medium Add to list
- 2 cloves garlic, minced Add to list
- 1 chile pepper, seeds and rib removed, minced Add to list
- 10 Shiitake mushrooms, sliced Add to list
- 6 dried Chanterelle mushrooms, chopped, soaked in hot water Add to list
- 2 teaspoons ground cumin seed Add to list
- 1 teaspoon chickpea miso Add to list
- Juice of 1 lime Add to list
- 1/2 red pepper, diced small Add to list
- 1/2 small cucumber, peeled, seeded and diced small Add to list
- 2 teaspoons (or to taste) apple cider vinegar Add to list
- 2 teaspoons (or to taste) extra virgin olive oil Add to list
- 1 avocado, sliced Add to list
- Salt and pepper, to taste Add to list
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 , former PCC staff
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