[cooked-sharing]
Salad
2 ears corn on the cob
1 large avocado, diced
½ red onion, thinly sliced
2 cups heirloom cherry tomatoes, halved
¼ cup fresh cilantro, chopped
2 tsp fresh basil, chopped
1 Serrano pepper, sliced
¼ tsp Kosher salt
½ tsp black pepper
¼ cup Parmigiano Reggiano cheese, shaved
Orange Balsamic Dressing
3 tbsp balsamic vinegar
½ navel orange, juice of
2 tbsp extra virgin olive oil
pinch of Kosher salt
fresh cracked black pepper
¼ tsp crushed red pepper
Salad
1
Preheat the oven to 425
2
Roast the corn directly on the oven rack for 10 mins
3
Allow the corn to cool, then remove from the cob by running a knife along the sides
4
Add the corn, tomatoes, red onion, cilantro, basil, Serrano pepper, and avocado to a large bowl
5
season with salt and pepper and toss
6
to make the dressing, mix all of ingredients together and whisk with a fork
7
top the salad with the dressing and toss
8
to serve, top the salad with the shaved Parmigiano Reggiano
CategoryAppetizers, Entertain, Salads
Ingredients
Salad
2 ears corn on the cob
1 large avocado, diced
½ red onion, thinly sliced
2 cups heirloom cherry tomatoes, halved
¼ cup fresh cilantro, chopped
2 tsp fresh basil, chopped
1 Serrano pepper, sliced
¼ tsp Kosher salt
½ tsp black pepper
¼ cup Parmigiano Reggiano cheese, shaved
Orange Balsamic Dressing
3 tbsp balsamic vinegar
½ navel orange, juice of
2 tbsp extra virgin olive oil
pinch of Kosher salt
fresh cracked black pepper
¼ tsp crushed red pepper