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canola oil jalapeno corn extra-virgin olive oil lime juice scallion cilantro kosher salt sugar snap peas
Viewed: 61 - Published at: 3 years agoIngredients
- 2 tablespoons canola oil, plus more for brushing
- 1 large jalapeno
- 1 ear of corn, shucked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 scallion, white and green parts thinly sliced separately
- 2 tablespoons chopped cilantro, plus leaves for garnish
- Kosher salt
- 3/4 pound mixed heirloom tomatoeshalved, quartered or sliced, depending on size
- 2 ounces sugar snap peas, thinly sliced on the diagonal
Method
- Light a grill or preheat a grill pan and brush the grate or pan with canola oil.
- Lightly brush the jalapeno and corn with canola oil and grill over moderate heat, turning occasionally, until lightly charred all over, about 15 minutes.
- Transfer to a plate to cool.
- Peel, seed and chop the jalapeno.
- Cut the corn kernels off the cob; discard the cob.
- In a mini processor, combine the 2 tablespoons of canola oil with the olive oil, lime juice, scallion whites, chopped cilantro, jalapeno and half of the grilled corn kernels.
- Pulse until a chunky dressing forms.
- Season with salt.
- In a large bowl, toss the tomatoes with the snap peas, scallion greens, the remaining corn and half of the dressing.
- Toss to coat and transfer to a serving platter.
- Spoon the remaining dressing over the salad and garnish with cilantro leaves.
