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Sweet Corn Salad with Avocado and Lime Dressing (Recipe)

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[youtube https://www.youtube.com/watch?v=eolqHE3lDxA&w=560&h=315]

Can we talk about corn for a second? I bet you've boiled it maybe you've tried grilling it But have you ever tried sautéing it in a skillet? Here's why you should

So tame corn in a skillet gives you maximum flavor with minimal effort Sauté means to cook in a small amount of fat What it's going to do to your corn is (to) give it a roasted flavor It's going to caramelize the sugars; it's also going to make your house smell amazing I use this sautéed corn as the star ingredient in a summary chopped salad

It's a contrast of textures and flavors all brought together by a zippy lime dressing Let's do this For a big shareable salad, you'll need four ears of corn, two avocados diced, one cucumber diced, ten ounces of cherry tomatoes, four scallions thinly sliced, one cup of cilantro chopped (mint works nicely too), and 1/2 a cup of crumbled cotija cheese (feta is a good substitute) First, let's start with the dressing: 1/3 cup of fresh lime juice – that's about three to four limes; add 1/3 cup of olive oil, and half a teaspoon of salt Whisk it all together and set the dressing aside

Before we cook the corn, I want to show you something I do with the cilantro After you separate the leaves from the stems, take those stems and mince them up We're going to cook them in the skillet after the corn comes out We'll put them in with the scallions – they add great flavor and you have no waste Okay, let's start the corn

We're going to shape the kernels right off the cob of your freshly shucked corn Try to get as much of the silk off as possible; but if you don't, don't fret It will just be a conversation starter – because you'll tell everybody what that silk is for You don't know? Stay tuned to the end of the video, it's gonna blow your mind Now lay the corn on its side, and with a broad knife shave the kernels off

Get as close to the cob as possible Heat up a skillet to medium-high heat, and add a couple tablespoons of olive oil Add in your corn and spread it out so it's in one layer You want to give it space so it doesn't steam, and if there's too much and it's piled up, then divide it and cook it in two batches When it starts to sizzle, turn the flame down to medium-low and stir frequently so it doesn't burn

You'll see the kernels start to darken as they caramelize Just be careful because some kernels will start to pop and burst if they get too hot When the kernels are nice and toasted and your house is smelling great, remove them from the skillet and set them aside Now into that same skillet you're going to add your cilantro stems and your scallions – add a bit more olive oil if you need to Cook these until they're softened, then let them cool before you add them to the salad

Now let's assemble the salad Mix together all the ingredients except the cheese and the herbs Pour in the dressing and give it a toss, and finally, finish with your cheese and herbs Give one more stir to mix it all together This salad smells great

You have the toasted corn with the citrusy dressing; and when you dig in you'll have the contrast of the crispy cucumber with the creamy avocado; and you'll have an excuse to tell your friends all about how corn silk helps make corn babies Seriously this is incredibly weird stuff

Go watch the video – don't say I didn't warn you

Source: Youtube

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