Pan Roasted Corn Salad
You are not dreaming — that’s the second salad recipe in a row. I love, love, love to make salads. If I did not force myself to try different side dishes, I would make salads every single day. That’s how much I love them.
On the plus side, my obsession with salads have great benefits. They usually boost my veggie intake and they are agile. Anytime I have any veggies or fruits in the fridge that need to be used up, I use them in a salad. I can also easily match them with any theme-specific meal I am having, such as asian, greek, italian, etc.
Today, my salad features one ingredients I have been buying in masses over the last few weeks: corn. I can’t resist: in-season fresh corn is so delicious, I need to enjoy them to the fullest! I should also add that I can’t stop myself from buying them :-)
For this recipe, I roasted the corn in a pan with butter. This process caramelizes the corn and gives it a nutty flavor. Once it is caramelized to my liking, I deglaze the pan with lemon juice to pick up the brown bits, called ‘fond’, that are stuck at the bottom of the pan. These brown bits pack lots of flavors which infuse the lemon juice and magnify the flavors of the caramelized corn.
2 corn ears, husked and silked
15 mL butter
10 mL lemon juice
250 mL arugula
1 avocado, chopped
250 mL cherry tomatoes, cut in half
125 mL fresh bread, toasted and chopped (croutons would work well too)
Sweet mini peppers, to taste
Fresh pepper, to taste
15 mL lemon juice
15 mL olive oil
10 mL dijon mustard
- Slice the corn kernels.
- Melt butter in a pan over medium heat till nutty.
- Add corn and roast till caramelized.
- Deglaze with lemon juice, stir to pick up the brown bits and remove from heat.
- Cool completely.
- Mix corn, arugula, cherry tomatoes, avocado, bread, sweet mini pepper and fresh pepper in a mixing bowl.
- Mix salad dressing ingredients in a small bowl.
- Add salad dressing to the salad, mix and serve immediately.