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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BBQ corn salad Recipe

5 stars - based on 1 vote
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This recipe for BBQ corn salad is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of fresh corn...
1 T canola oil...
1 T unsalted butter...
14 oz. jar of diced pimientos, drained...
2 shallots, thinly sliced...
1/2 t jalapeño pepper, finely chopped...
1 t BBQ seasoning...
Directions:
Directions:
Remove husks and silk from corn...
Slice kernels from corn by using a sharpe knife and slicing down on cob...
Scrape cob with back of knife to remove fine bits of corn left by slicing off kernels...
Preheat a large sauté pan over medium-high heat for 3 minutes, now add the canola oil tand butter to pan...
Add corn and all remaining g ingredients, cook and stir 8 minutes or until corn is tender...
Serve and enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great with all grilled foods, even fish...
I like to add a whole jalapeño pepper, myself...

I add 2 more ears of corn, better flavor, in my opinion and a squeeze of fresh lime on each serving, again, better, in my opinion...

 

 

 

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