Let's Do Lunch Community

Roasted Corn Salad 
Prep Time: 5min
Total Time: 15min
Serves 4
Provided By: Marcus Samuelsson

Ingredients
•  4 ears of corn, cut off the cob
•  4 teaspoons unsalted butter, melted (or ICBINB or OO)
•  salt and freshly ground black pepper
•  1/2 red onion, sliced
•  2 tablespoons diced roasted red bell pepper (store-bought is fine)
•  1 tablespoon slivered green olives
•  2 scallions, white and tender green parts, thinly sliced
•  1 tablespoon chopped fresh basil
•  1 tablespoon sherry vinegar
•  2 tablespoons olive oil
Directions:
Heat large cast iron skillet on high heat till smoking hot.
Add corn to dry skillet and roast and char kernels till they begin to pop.
Add in butter and red onion and mix. Cook for about 3 minutes, stirring.
Add remaining ingredients.
Season and serve warm or cold.

About this recipe
In KitchenDaily's video series, Marcus' Kitchen, Chef Marcus Samuelsson demonstrates that "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world. Watch the related video to see Marcus prepare the Roasted Corn Salad recipe.

Read more: http://www.kitchendaily.com/recipe/roas ... z0tzNXx7l4

Found this recipe on AOL. Only non-LDL ingredient was butter. Easy to substitute.
Sure sounds good.

Found another one, but that one will need some tweeking.
Will be posting it when I work it over.

I am going to bookmark this recipe. It sounds delicious!!

Ollie

Yum!!!  Thanks, Linda.  Pam

[quote="LINDA RN"]

Roasted Corn Salad 
Prep Time: 5min
Total Time: 15min
Serves 4
Provided By: Marcus Samuelsson

Ingredients
•  4 ears of corn, cut off the cob
•  4 teaspoons unsalted butter, melted (or ICBINB or OO)
•  salt and freshly ground black pepper
•  1/2 red onion, sliced
•  2 tablespoons diced roasted red bell pepper (store-bought is fine)
•  1 tablespoon slivered green olives
•  2 scallions, white and tender green parts, thinly sliced
•  1 tablespoon chopped fresh basil
•  1 tablespoon sherry vinegar
•  2 tablespoons olive oil
Directions:
Heat large cast iron skillet on high heat till smoking hot.
Add corn to dry skillet and roast and char kernels till they begin to pop.
Add in butter and red onion and mix. Cook for about 3 minutes, stirring.
Add remaining ingredients.
Season and serve warm or cold.

About this recipe
In KitchenDaily's video series, Marcus' Kitchen, Chef Marcus Samuelsson demonstrates that "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world. Watch the related video to see Marcus prepare the Roasted Corn Salad recipe.

Read more: http://www.kitchendaily.com/recipe/roas ... z0tzNXx7l4



looks really delicious and gonna try it.... thanks