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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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No heat to speak of in this version, so everyone can enjoy it (even those who are hot-spicy adverse).
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Corn and Broccoli Salad
Grilling adds a touch of caramel complexity to corn's natural sweetness, making it into something really extraordinary. This salad's sweet-and-sour celery seed dressing recalls that of some traditional coleslaws or corn relishes, while broccoli adds color and additional crunch.
INGREDIENTS
8 cups (about 1 pound) small broccoli florets 6 ears sweet tender corn, shucked 1/2 cup corn oil 1/4 cup red wine vinegar 1 1/2 tablespoons sugar 3/4 teaspoon celery seed 3/4 teaspoon dry mustard 3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped yellow onion DIRECTIONS
Bring a large pot of water to a boil. Salt it lightly, add the broccoli and cook uncovered, stirring once or twice, until just crisp-tender, about 5 minutes. Drain, transfer to a bowl of iced water and, when cool, drain again and pat dry.
Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Meanwhile, brush the ears of corn on all sides with 3 tablespoons of the oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer to a cutting board and cool.
With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl. Add the remaining 5 tablespoons oil, vinegar, sugar, celery seed, mustard, salt and pepper. Stir in the corn and the onion. The salad can be prepared to this point several hours in advance. Cover and refrigerate, returning it almost to room temperature before proceeding.
TO SERVE: Stir in the broccoli. Adjust the seasoning. Serve within 30 minutes or so of completion.
Notes: Wuff would whisk the dressing ingredients together prior to pouring them over the grilled corn. Get a better emulsion that way, and less risk of breaking down the corn into corn pudding if you stir too much.
Vargr also suspects that this is a salad that "matures" well in the fridge. Letting it rest overnight for the ingredients and flavors to blend probably wouldn't be a bad idea. Just be sure to let it come back to room temperature for the most robust flavor when serving.
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