Summer Corn Salad with Cherries (Printable Version)
# What You'll Need:
→ Salad Base
01 -
5 fresh corn cobs
02 -
1 tablespoon olive oil, for brushing
03 -
1 cup fresh cherries, pitted and halved
04 -
60 grams red onion, very thinly sliced
05 -
60 grams honey goat cheese, crumbled
→ Basil Lime Vinaigrette
06 -
15 grams fresh basil leaves, tightly packed
07 -
1 shallot, roughly chopped
08 -
1 garlic clove
09 -
15 millilitres honey
10 -
0.5 teaspoon kosher salt
11 -
Juice of 1-2 limes
12 -
80 millilitres extra virgin olive oil
13 -
15 millilitres apple cider vinegar
# Step-by-Step Directions:
01 -
Heat a cast iron skillet over medium-high heat. Brush a thin layer of olive oil over three corn cobs and place them on the skillet. Cook each cob for 2-3 minutes per side until the kernels are lightly charred.
02 -
Remove corn from the skillet and let cool to room temperature. With a sharp knife, carefully cut the kernels from all five corn cobs, including the raw corn, into a large mixing bowl.
03 -
Add pitted, halved cherries, thinly sliced red onion, and crumbled honey goat cheese to the bowl with corn kernels. Gently toss to combine and set aside.
04 -
In a food processor, blend basil, shallot, garlic, honey, kosher salt, lime juice, extra virgin olive oil, and apple cider vinegar on high speed until emulsified.
05 -
Add several tablespoons of the basil lime vinaigrette to the salad. Mix to coat all ingredients evenly. Garnish with fresh basil if desired and serve immediately.
# Helpful Notes:
01 -
The basil lime vinaigrette can be made in advance and stored in an airtight container in the refrigerator for up to four days.