"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Corn Salad with Cilantro Jalapeno Dressing Recipe

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This recipe for Corn Salad with Cilantro Jalapeno Dressing, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 31, 2005


2 bunches fresh cilantro, stemmed (about 2 1/2 cups)
2/3 c. vegetable oil
1/3 c. white vinegar
1 1/2 T. fresh lime juice
1/2 to 1 jalapeno chili, stemmed, coarsely chopped, depending on taste
1 shallot, halved
1/2 t. salt

9 ears fresh corn, husked
1/4 c. corn oil plus more for brushing on corn
1 medium onion, finely chopped
1 1/2 T. peeled fresh ginger, finely chopped
1 red bell pepper, cut into 1/4 inch dice
1 green pepper, cut into 1/4 inch dice
fresh cilantro sprigs for garnish

1. For Dressing: Combine all ingredients in blender and puree. Set aside.
2. For Salad: Prepare grill to medium heat. Brush corn with oil and grill until golden brown, turning often with tongs, about 20 minutes. Cool. Cut corn from cobs.
3. Heat 1/3 c. oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 10 minutes. Add ginger and saute 2 minutes. Add peppers and saute another 5 minutes. Add corn and saute until heated through.
4. Transfer corn mixture to large bowl. Immediately pour dressing over. Toss to combine. Cover and chill until cold.
5. Can be made a day ahead of serving. When ready to serve, toss salad and garnish with fresh cilantro sprigs. Serves 10.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Take this to your next picnic. Much more interesting than potato or pasta salad. Great side dish for Mexican and Carribean dishes. Don't be deterred by the grilling. Boiled, frozen or leftover corn on the cob works just fine.




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