Recipe: Grilled Corn Salad | KCET
Recipe: Grilled Corn Salad
This recipe was originally published on patijinch.com.
Grilled Corn Salad
Ensalada de Elote Asado
- 6 ears of corn
- 10 scallions
- 5 tablespoons olive oil plus more for brushing grill
- 1 1/2 pounds cherry tomatoes
- 1 teaspoon kosher or coarse sea salt or more to taste
- To taste freshly ground black pepper
- 1/4 cup fresh mint chopped
- 1/4 cup fresh chives chopped
- 2 tablespoons red wine vinegar
Pre-heat the grill to medium, or set a grill pan over medium heat. Once hot, brush with oil.
Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened. Set aside.
Heat 5 tablespoons of olive oil in a skillet over high heat. Once the oil is hot, add the tomatoes, salt and pepper, and cook for 6 to 7 minutes until charred and softened. Remove from the heat, making sure to reserve the oil and tomato juices as well.
Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.
Connect with KCET
Paul Kitakagi, Jr. excavates the almost-forgotten stories of the Japanese American incarceration during World War II. His photographs and oral histories are an attempt to keep the painful, but important memories of that troubled past alive.
A Q&A will immediately follow the screening with director George Nolfi.
From horror film location tours to the Hollywood Museum Dungeon of Doom, here are the best places to get up-close to cinema's most terrifying monsters and villains.
As a sculptural artist, Rocklen endorses the hyper familiar in a whimsical, surreal fashion. He turns Palms Park into a vertiable digestive system and peoples it with... life-sized, dancing fast food.
- 1 of 211
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›