HI. Can I just tell you about my dog, Pinot, for a sec? I know you don’t know her (well, maybe you’ve had the pleasure) so I’ll give you a snippet into her truly radiant and lovely temperament.
The other day, Reid and I were having a serious conversation about our wedding budget and Pinot nonchalantly traipses in, drops an ear-deafening fart, and then casually just slinks away as if nothing had occurred and no one noticed.
Reid and I just stood there astounded at the fact that something that loud could come out of something that tiny. And then we laughed, big belly laughs, for a solid 5 minutes. Oh, Pinot. I love that squishy, mushy, wrinkly little baby. And I love being a dog mom- I think I’ve found my true calling in life.
But back to food, because, let’s be honest, that’s why we’re all here, amiright?
Ditch your rotini pasta with Wishbone dressing out yo window- I’ve got a recipe that is so not your run-of-the-mill side salad! The mouthwatering & complex smoky and sweet flavor profile of this warm corn salad should not, for any circumstances, be missed. PLUS, 15 minutes start to finish- less than 10 ingredients!
Everything gets mixed with aromatic fresh lime juice, zesty smoked paprika, and poignant chopped cilantro. Although it’s fantastic without it, swirl in a dollop of butter at the end to send this dish over the edge. Pairs well with BBQ foods, grilled fish, smoky tempeh, a glass of zin, and life in general.
The key is buying, shucking, and using fresh corn. Sounds like a chore? It isn’t. My favorite kitchen hack to avoid making a shucking mess of your kitchen when prepping corn is to peel off the husks, then chop the very pointy tip off. Place the chopped side of the cob into a wide, deep bowl and, grabbing the natural cob handle in your hand, take a knife and carefully shave off the kernels- they will effortlessly fall into the bowl and you’re ready to groove.
As for some nutrition tidbits inside this supa flavorful dish, I’mma drop a little knowledge- I’ll try not to be too corny. Ugh. Sorry. SO over puns, clearly.
Corn boasts high levels of insoluble fiber to keep your digestive system running nice and smooth, THUS, clearly Pinot needs more corn in her diet. Research has shown that what our bodies absorb from the corn after the fibrous parts are eschewed is broken down by bacteria in our digestive tract and transformed into a myriad of health-benefiting nutrients. This wonder-veggie’s two main carotenoids, lutein and zeaxanthin, act as antioxidants to reduce oxidative stress on the bod. SEE? Treat yoself to some fresh, delectably sweet corn and know that your body’s putting it to
good great use. Cheers!
Smoky Warm Corn Salad
Makes: 6 servings
- 1 1/2 tablespoons extra-virgin olive oil
- 1 red bell pepper, diced
- 4 ears fresh corn (about 4 cups of corn), shucked and kernels shaved off
- 1 lime
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/4 cup loosely packed cilantro leaves, chopped
- 1 1/2 tablespoons butter (optional)
- Heat oil in a medium skillet over medium high heat. Sauté the red bell pepper for 5 minutes until very soft, then add in corn and cook, stirring occasionally, for another 10 minutes until lightly charred.
- Turn down the heat to medium, squeeze the juice of one lime into the mixture, and stir. Next, add in smoked paprika and sea salt. Remove from heat and transfer to serving bowl. Add in cilantro and a pat of butter, if desired. Serve warm!