Herb Corn Salad
I love this salad, its works hot or cold and goes with almost all proteins!
Don't forget to make corn stock with the left over cobs.
4 ears Organic Corn (roasted and shaved)
1 bu Chopped Dill
1/2 bu Chopped Cilantro
2 ea Minced Garlic
1/2 teaspoon Salt
Juice of 1 Lime
Juice of 1/2 Lemon
1 ea Dice Nectarine
1 bu Sliced Scallions
Pinch Black Pepper (personal choice)
Roast corn in husk at 400 degrees for 45 minutes.
Cool and shave corn off the cob (reminder save cobs for stock).
Mix all ingredients together and serve. Taste better after marinating for 15 minutes.
For hot salad, heat a saute pan on medium heat with a tablespoon of butter/oil and cook until heated through.
Serve with roasted chicken, bbq ribs, steak, white fish tacos, over rice, etc.