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Charred Corn Salad Recipe

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This recipe for Charred Corn Salad, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Monday, January 5, 2009


2 tablespoon so fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon diced chipolte chili
2 teaspoon salt
1 garlic clove - minced
1/2 teaspoon honey
1/4 cup plus 2 tablespoons olive oil
6 ears of corn - husk and silk removed
1 can (15 ounces) black beans - drained
2 tablespoons chopped cilantro
2 cups cherry or grape tomatoes - quartered
1/4 cup jicama - diced
1/4 cup red onion - diced

In bowl mix together, lime juice, orange juice, chipolte chile, 1 teaspoon salt, garlic, honey and 1/4 cup olive oil until smooth.
Heat grill or grilling pan - rub corn with olive oil and 1 teaspoon salt. Grill corn turning occasionally until charred in spots. About 10 minutes.

When corn is cool enough to touch, remove from cob. Place kernels in large bowl. Add black beans, cilantro, tomatoes jicama, onion and vinaigrette, stir until well combined. Serve at room temperature




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