Recipes from Amy Tobin - Cincinnati News, FOX19-WXIX TV

Recipes from Amy Tobin

Charred Corn Salad

Serves 4

 

4 ears corn, shucked


1 sweet onion, cut into 1/2 inch-thick slices


1/2 cup quartered cherry tomatoes


1 shallot, finely minced


2 tablespoons red wine vinegar


1/4 cup olive oil


Salt and pepper to taste


1/2 cup  basil leaves, coarsely chopped or torn


2 tablespoons flat leaf parsley, coarsely chopped


2-3  chives, chopped

 

Prepare  grill or preheat the broiler. 

Char the corn and onion, turning occasionally, until slightly blackened on all sides. Let cool.

Cut the corn kernels off the cobs. Dice the grilled onion slices.

In a medium bowl combine the corn, onion,  cherry tomatoes, shallot, vinegar, olive oil, salt, and pepper. Toss to combine.    

Just before serving, add the herbs and toss again. Taste and adjust the seasonings. Serve.

 

 

 

Chili Lime Butter

Serve this flavored butter with corn on the cob or corn bread

 

1 stick unsalted butter, softened

1 teaspoon chili powder

½ teaspoon cumin

pinch cayenne pepper

Zest and juice of 1 lime

 

Combine all ingredients. Refrigerate until ready to serve.

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