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Toasted Corn Vinaigrette*

Serving size: 1 T

3 to 4 ears freshly picked corn, shucked and kernels shaved off cob
1 red onion, minced
1 bunch scallions, chopped
1 T finely chopped ginger
1 clove garlic, minced
1 T fresh thyme
2 T fresh basil
1 T fresh cilantro (with sprigs for garnish)
1/2 C balsamic vinegar
1 C olive oil
Juice of 1 orange
Freshly ground black pepper to taste

In a large cast-iron skillet, brown corn kernels in 1 T oil. Add onions and cook until translucent. Add ginger and garlic; cook for 3 to 5 minutes. Add balsamic vinegar and orange juice; remove skillet from heat. Slowly stir in remaining oil and herbs. Add freshly ground black pepper and adjust seasoning to taste. Serve at room temperature with Chargrilled Tuna & Avocado Salad.

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