This recipe taken from Canadian Living combines 2 in-season veggies – corn & tomatoes! For the most robust smoky, spicy flavour they recommend seeding the tomatoes, which would otherwise dilute the vinaigrette. Reserve the sauce from the can of chipotle chilies; you'll need some in this recipe. Serve your salad topped with grilled fish or a fresh baguette to soak up any juices!
This recipe taken from Canadian Living combines 2 in-season veggies – corn & tomatoes! For the most robust smoky, spicy flavour they recommend seeding the tomatoes, which would otherwise dilute the vinaigrette. Reserve the sauce from the can of chipotle chilies; you'll need some in this recipe. Serve your salad topped with grilled fish or a fresh baguette to soak up any juices!
Ingredients
- Chipotle Vinaigrette
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 chipotle chili in adobo sauce minced
- 2 tsp liquid honey
- 1 tsp adobo sauce
- 1/4 tsp salt & pepper each
- Salad
- 2 corncobs husked
- 125 kg heirloom tomatoes seeded & cut in 1-1/2 inch chunks
- 1/2 cup Fresh parsley torn
- 1/2 cup fresh basil torn
- 1/4 cup fresh chive chopped in 1-inch pieces
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Chipotle Vinaigrette: In bowl, whisk together oil, vinegar, chipotle chili, honey, adobo sauce, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- Salad: Brush corncobs with 2 tsp of the vinaigrette. Place on lightly greased grill over medium heat; close lid and grill, turning occasionally, until charred and tender, 15 to 20 minutes.
- Cut kernels from corncobs. In large bowl, toss together corn kernels, tomatoes, parsley, basil, chives and remaining vinaigrette. Serve warm.
- Source: http://www.canadianliving.com/food/recipe/charred-corn-and-tomato-salad-with-chipotle-vinaigrette?utm_campaign=265897_TK+Newsletter+August+14th_B&utm_medium=email&utm_source=-All+Users&validated=
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