Corn and Mushroom Salad with Sesame Vinaigrette
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
3 tablespoons sesame seeds
8 ounces button mushrooms, quartered
2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
3 ears corn, shucked
1/4 cup rice vinegar
1/3 cup grapeseed or vegetable oil
1 bunch cilantro, chopped (about 1 cup)
1 small shallot, finely chopped
1 1/2 cups cherry tomatoes, halved
1 cup thinly sliced radishes
1 red jalapeno pepper, seeded and thinly sliced
Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.
Recipe courtesy of Food Network Magazine, June 2016