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Corn and Green Bean Salad


  • 4 Ears of Corn
  • 1 lb of Fresh Green Beans
  • 2 Tbsp minced Shallot
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • Salt and Pepper to taste

Grill the ears of corn on the barbeque over medium heat for about 35 minutes. Don't remove the husk, don't remove the silk inside the husk, just tear off the little bit of silk hanging out of the end of the corn and put the whole thing on the grill. Turn them a quarter turn every 10 minutes or so. The outer husks should be charred black, if they look like they are ruined, then they are perfect.

Cut the stem off of the green beans and cut them into 1 1/2 inch pieces. Blanch the beans until they are just cooked but still crisp. Rinse the beans in cold water immediately.

While the beans are cooling, remove the husks from the corn and slice the corn off of the cob. While the corn is still warm, add the butter and toss with the corn. Add the green beans, shallot, vinegar, olive oil, salt and pepper and toss well. You can add a little more vinegar if you want a little more bite to the salad, but the flavors should be balanced.
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