Summer Corn Salad with a chimichurri dressing
Ingredients
- 4 ears corn cobs (husks removed) grilled, raw or lightly boiled
- 1 cup cherry tomatoes halved ( feel free to add more or to your liking)
- 5 blistered shishito peppers sliced
Chimichuri Sauce
- 1 cup packed fresh parsley leaves finely chopped
- 3/4 cup packed fresh cilantro leaves finely chopped
- 2 tbsp very finely chopped red onion
- 1 large garlic clove minced
- salt to taste
- black pepper to taste
- 1&1/2 tsp dried oregano
- 3&1/2 tbsp extra virigin olive oil
- juice from 1/2 lemon
- 2 tbsp rice vinegar feel free to swap this with more lemon juice
- 1 large seranno pepper or Fresno pepper finely chopped
Instructions
- Cook your corn.I used a combination of grilled corn and very lightly boiled corn cob. You can also use raw corn for more texture.
- Cut the kernels off of the cooked cob and transfer to a large bowl. I left the corn with irregular pieces, this adds more texture to the salad. *See picture for reference.
- Add the sliced blistered shishito peppers and halved cherry tomatoes to the bowl with the corn. Toss everything together .
- Make the Sauce: In a medium size bowl, add the chopped cilantro, parsley, red onion, garlic, Serrano peppers, oregano, lemon juice, salt, black pepper, olive oil and rice vinegar. Mix real well. Taste and adjust seasoning to your liking. Feel free to add more olive oil or acidity to your liking.
- Assembling the Salad: Transfer the salad to serving plate, top the salad with the Chimichuri sauce and garnish with fresh cilantro. Enjoy!
Notes
How to make blistered shishito peppers:
Add the peppers to a preheated medium skillet. Let the peppers cook, stirring every occasionally ( but not too often), until the shistto peppers are tender and slightly charred. This make take about 5 minutes. Make sure to keep an eye on them.