May 10, 2009
Charred Corn Salad
Tuesday treats at work came and went, and this was a yummy dish. The recipe was emailed and I had to try to recreate. Made it in a big bowl and devoured it for dinner. Perfect, I think, for when the weather turns up a notch, this one's a keeper!
2 Tbs lime juice
1 Tbs orange juice
1 tsp diced chipotle in adobo, plus 1 Tbs adobo sauce
1 tsp salt
1 garlic clove, minced
1/2 tsp honey
1/4 cup olive oil
2 cups unsalted corn
1 can black beans, rinsed & drained
2 Tbs chopped, fresh cilantro
2 cups cherry or grape tomatoes, halved or quartered
1/2 cup diced jicama
1/4 cup diced red onion
1. In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce, salt, garlic, honey, and olive oil until smooth. Set vinaigrette aside.
2. In a large pan over high heat, w/2 Tbs of oil, cook the corn, turning occasionally, until charred in spots, about 10-15 minutes. Remove from heat.
3. When corn is cool enough to handle, place in large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette. Stir well until combined. Serve at room temperature :) Serves 6-8