INGREDIENTS

INSTRUCTIONS

Serves 4-6.
Shuck corn. Scrape any excess milk from cobs with the back of a knife and
set aside in a large bowl. In a very hot cast iron skillet, roast corn
until lightly browned, turning frequently with wooden spoon. If sticking
excessively, add a drop or two of oil.
Add roasted corn to bowl with corn milk. Saute onion in oil until lightly
browned. Add garlic, chile, shiitakes, and chanterelles. Cook until
mushrooms are soft. Stir in cumin and miso. Deglaze pan with small amount
of soaking water if necessary. Season with salt and pepper.
Add contents of pan to bowl with corn and mix well. Let cool slightly. Add
lime juice, red pepper, and cucumber. Mix again, add oil and vinegar and
season additionally with salt and pepper. Top with avocado.
Serve on a bed of watercress or other greens.
From Ellen C. <ellen@elekta.com>
Per serving: 243 Calories; 7g Fat (22% calories from fat); 7g Protein; 46g
Carbohydrate; 0mg Cholesterol; 81mg Sodium Food Exchanges: 2 Starch/Bread;
3 Vegetable; 1 Fat
NOTES : The key here is the cast iron skillet, to dry roast the corn. Your
options are endless as to what you might put in this salad, or relish, as
some call it. The ingredients are partially cooked, partially raw, to take
advantage of a variety of flavors and textures. Of course, the fresher the
corn, the better, but frozen is okay too, when fresh isn't available.
Recipe by: Ken Charney, PCC Natural Markets, Seattle TOH
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Nov 3, 1999,
converted by MM_Buster v2.0l.

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