Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Serves 4-6. Shuck corn. Scrape any excess milk from cobs with the back of a knife and set aside in a large bowl. In a very hot cast iron skillet, roast corn until lightly browned, turning frequently with wooden spoon. If sticking excessively, add a drop or two of oil. Add roasted corn to bowl with corn milk. Saute onion in oil until lightly browned. Add garlic, chile, shiitakes, and chanterelles. Cook until mushrooms are soft. Stir in cumin and miso. Deglaze pan with small amount of soaking water if necessary. Season with salt and pepper. Add contents of pan to bowl with corn and mix well. Let cool slightly. Add lime juice, red pepper, and cucumber. Mix again, add oil and vinegar and season additionally with salt and pepper. Top with avocado. Serve on a bed of watercress or other greens. From Ellen C. Per serving: 243 Calories; 7g Fat (22% calories from fat); 7g Protein; 46g Carbohydrate; 0mg Cholesterol; 81mg Sodium Food Exchanges: 2 Starch/Bread; 3 Vegetable; 1 Fat NOTES : The key here is the cast iron skillet, to dry roast the corn. Your options are endless as to what you might put in this salad, or relish, as some call it. The ingredients are partially cooked, partially raw, to take advantage of a variety of flavors and textures. Of course, the fresher the corn, the better, but frozen is okay too, when fresh isnt available. Recipe by: Ken Charney, PCC Natural Markets, Seattle TOH Posted to EAT-LF Digest by "Ellen C." on Nov 3, 1999, converted by MM_Buster v2.0l.
