CORN AND MUSHROOM SALAD WITH SESAME VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
- Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
- Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
- Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.
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yubraj Bishokarma
[email protected]This salad is a great way to get your kids to eat their vegetables.
pratiba subba
[email protected]I added some chopped red onion to this salad for an extra bit of crunch and flavor.
eliyas Ibrahim
[email protected]This salad is a great way to use up leftover grilled corn.
Top Up
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this salad. They were grilled to perfection and had a nice smoky flavor.
Damodar Ghimire
[email protected]This is a delicious and healthy salad that's perfect for a summer cookout.
Sana Allah
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover grilled corn and mushrooms.
Peter Ndlovu
[email protected]This salad is a great way to get your kids to eat their vegetables.
pistol Shoota
[email protected]I love the smoky flavor that the grilled mushrooms add to this salad.
9387 mgt toufiq Raiyan
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Ojukwu Augustina
[email protected]I've made this salad a few times now and it's always a hit. I love the combination of sweet corn, savory mushrooms, and tangy dressing.
Mansiur cell
[email protected]This is a healthy and refreshing salad that's perfect for a light lunch or dinner.
Amir Amirthawanan
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this salad. They were grilled to perfection and had a nice smoky flavor.
Shane Stidd
[email protected]This salad is a great way to use up leftover grilled corn.
Sam Molina
[email protected]I added some chopped red onion to this salad for an extra bit of crunch and flavor.
Moses Mose
[email protected]The sesame vinaigrette is the perfect finishing touch to this salad. It's tangy and flavorful, without being too heavy.
Rele leesky
[email protected]I love the smoky flavor that the grilled corn adds to this salad.
Hasnianali Sameer
[email protected]This is a great recipe for a summer cookout. It's easy to make and can be served warm or cold.
Valentina Flores
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The dressing is light and refreshing, and the corn and mushrooms add a nice texture.
Anas Ranjha
[email protected]This salad was a hit at my last potluck! The combination of corn, mushrooms, and sesame vinaigrette was unique and flavorful. I'll definitely be making this again.