• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Roasted Corn And Mushroom Salad

  • Recipe Submitted by on

Category: Vegetarian, Salads

 Ingredients List

  • 4 Ears of corn
  • 2 ts Extra virgin olive oil
  • 1/2 Onion; medium dice
  • 2 Cloves garlic; minced
  • 1 Chili pepper; minced,
  • -optional
  • 10 Shiitake mushrooms; sliced
  • 6 Dried chanterelle mushrooms;
  • -chopped, soak in hot water,
  • -optional
  • 2 ts Cumin powder; or to taste
  • 1 ts Chickpea miso
  • 1 Lime; juiced
  • 1/2 Red pepper; small dice
  • 1/2 sm Cucumber; peeled; small dice
  • 2 ts Apple cider vinegar; or to
  • -taste
  • 2 ts Extra virgin olive oil; or
  • -to taste
  • Avocado; sliced - for
  • -garnish
  • Salt and pepper; to taste

 Directions

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.

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