Subj : Corny - 07
To   : All
From : Dave Drum
Date : Thu Sep 01 2022 05:12:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Every restaurant has to have a cauliflower dish on the menu these days
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