Marinated Corn cobs
  Re: (...)
Many years ago, Jean posted this recipe. I've lost it, and can't find it posted here. Sure hope someone has it. Thanks!
Practice safe lunch. Use a condiment.
  Re: Marinated Corn cobs by Lorraine (Many years ago, Jean...)
Was it a salad?? I loved that recipe! Where the hell is it? I'll look.

Found it!! It wasn't a salad, I was thinking of another one - the Roasted corn salad.

Here it is - Thank you for bringing this up, Lorraine I have not made it for years!!


I was lucky enuf to drag my birthday out for over a week and the best new dish I was treated to by a neighbor who made a wonderful birthday dinner for me.

Noni Parker, friend and neighbor and great cook!

6 med. ears of corn, cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2-3 T. sugar
2 oz. jar chopped pimentos, drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt

In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.
Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange in a 9X13" dish or rimmed serving platter.

In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.
Bring to a boil over high heat and cook till sugar is dissolved.
Pour over corn; let stand till cool, spooning mixture over corn frequently.
If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)

Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Marinated Corn cobs by cjs (Was it a salad?? I l...)
Thanks, Jean! I haven't made it in at least 6 years, but, I could remember the taste of it. I'm getting great local corn, and wanted to make it again. What roasted corn salad were you thinking of?
Practice safe lunch. Use a condiment.
  Re: Re: Marinated Corn cobs by Lorraine (Thanks, Jean! I hav...)
This one I made about the same time as the cobs when I was at the hotel and it's also a family favorite. Excuse the abbreviations - this was my work copy. I'd forgotten the cherry tomatoes, I'd better add a link to this on that thread, too!


Recipe By :Williams Sonoma Entertaining book
Serving Size : 8

3 limes -- juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs extra-virgin olive oil -- plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn -- shucked
18 ozs cherry tomatoes -- halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 lb. feta cheese – diced (1/4 – 1/3-inch)
2 tsps cumin seeds -- toasted & lightly crushed

Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.

Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.

Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.

Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.)

Serving Ideas : ----------
9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée

NOTES : This is a wonderful summer salad! costs - $17.93 per batch
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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