• Corny - 07

    From Dave Drum@1:3634/12 to All on Thu Sep 1 05:11:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Corn Bhel
    Categories: Asian, Vegetables, Herbs, Grains
    Yield: 8 servings

    MMMMM--------------------------DRESSING-------------------------------
    1/4 md Red onion; diced
    1/4 c Coarse chopped cilantro
    2 tb Fresh lime juice
    1 md Clove garlic
    1/2 ts Ground cumin
    1/2 ts Kosher salt
    1/2 ts Sugar
    1/4 ts Fresh ground black pepper
    1/4 c + 2 tb extra-virgin olive
    - oil

    MMMMM---------------------------SALAD--------------------------------
    6 Ears sweet corn; tough outer
    - leaves removed
    1 1/2 c Peeled, seeded, diced
    - cucumber
    1 c Cherry or grape tomatoes;
    - halved
    1/2 md Red onion; fine diced
    2 c Unsweetened corn flakes
    1/2 c Coarse chopped cilantro
    2 tb Fresh mint; coarse chopped
    Salt

    MAKE THE DRESSING: In a blender or small food processor,
    add the onion, cilantro, lime juice, garlic, cumin,
    salt, sugar, and pepper; purée until smooth. With the
    machine running on low speed, slowly drizzle in the oil
    until the oil is fully incorporated. Transfer the
    dressing to a small bowl and refrigerate for up to 5
    days.

    MAKE THE SALAD: Preheat a grill to medium-high (about
    400°F) or a grill pan over high heat. Add the corn and
    cook, turning occasionally as the husk darkens on each
    side, until the kernels are lightly browned all over
    (peel back the husk to check), 10 - 15 minutes. Remove
    from the grill and let cool to room temperature.

    Using a sharp chef’s knife, gently slice the corn
    kernels off each cob. Transfer the kernels to a large
    bowl and set aside (reserve the cobs for another use or
    discard). Add the cucumber, tomatoes, and onion; toss
    well to combine. Immediately before serving, add the
    corn flakes, cilantro, and mint; toss gently to combine
    without breaking up the corn flakes. Add 1/2 cup of the
    dressing (reserve any remaining for another use), and
    toss gently to coat. Season with salt, then serve
    immediately.

    By: Meherwan Irani

    RECIPE FROM: https://www.saveur.com

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