by cchayes123
Photo by cchayes123
cchayes123's Notes:
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4
Ears Fresh Roasted Corn on Cob
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1
Roasted, Peeled & Chopped Red Bell Pepper
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1 cup
Frozen Shelled Organic Edamame (Soy Beans)
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2
Bunches Green Onions Thinly Sliced
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1/4 cup
Chopped Basil
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3 tablespoons
Extra Virgin Olive Oil
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Juice of 1 Lemon
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1/4
Powdered Chipotle Chile Pepper
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Salt & Fresh Ground Pepper
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Preheat your grill.
Ask the hotline about this step!Cut off silk from the tops of your corn and steam (in the husk) in the microwave at full power for 8 minutes. Allow corn to cool 5 minutes before removing husk.
Ask the hotline about this step!Place bell pepper on the grill until blackened. (About 5 minutes). Remove and allow to cool. Remove the charred skin, seed and dice bell pepper.
Ask the hotline about this step!Place corn on grill and rotate until lightly blackened on all sides. Remove and allow to cool. Remove corn with a sharp knife.
Ask the hotline about this step!Combine all ingredients and allow flavors to mingle 1 hour in the refrigerator. Can be served cold or, at room temperature.
Ask the hotline about this step!Sounds great... can't wait to try it!
This is an excellent recipe to make with my "corn loving" kids. Thanks, Judy.
Sounds delicious! You've got my vote!!! : ) -Amanda
if it's Cheryl's recipe i know its' good!! what time should i be over for my samples?
MMM Cheryl does it again. You always get my vote- Gina
Sounds delicious and perfect for summer. Thank you for sharing Cheryl!
This sounds absolutely DIVINE! as all your recipes are! Can't wait to make this!
Basil....corn....roasted peppers. Oh yeah!
I'm going to bring this to the family picnic at the end of the month :)
My friend said this was one of her favorites but I was timid to taste -- finally gave in and Oh my Gosh -- I LOVE THIS STUFF. I may never be able to make it like you do but will dream of it often!!
what a delightful summertime dish!
Cheryl...yummy! i've been looking for a corn salad that can be taken to a picnic and this looks just perfect! Thanks Karen
Delicious - I've had Cheryl's roasted corn salad before!
Hey Cheryl, I am gonna give this one a try! Yum! maybe even tonight! xo B
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I roasted only half the corn and left the other half raw for more texture. I loved as is but customized it to my taste and added the zest of the lemon, subed siracha for the cipotle and mixed in some flaked smoked haddock. Yummy!!!