Corn off the Cob Salad
The fashion rules about white after Labor Day do not apply to Chardonnay … especially when paired with corn. Right now, corn is very big on TikTok. Surely you have seen the *Corn Kid*, who says “everything changed” when he discovered corn. This corn off the cob salad has a kick to it and key is having crisp, sweet, garden fresh lettuce. This recipe serves 4-6 people and pairs beautifully with our 2019 Audrey Chardonnay.
Ingredients
2-3 ears corn, shucked and steamed for 5 minutes. Cool and slice kernels off the cob
1 shallot, minced
1 medium cucumber, halved lengthwise, sliced into half-moons
1 fresh pimiento pepper (or any sweet red pepper), seeds and veins removed, diced small
½ green bell pepper, seeds and veins removed, diced medium
½ jalapeño pepper, seeds and veins removed, diced medium
45 leaves basil, cut chiffonade
¼ cup snipped chives
1-2 tbsp high-quality white wine vinegar
2-3 tbsp high-quality vegetable oil
Kosher salt and freshly ground pepper, to taste
Pinch of chili pepper or smoked paprika
How to Make
1
Add vegetables and herbs to a medium-large bowl and gently toss together.
2
Add and mix in the dressing. Taste and adjust for seasoning.
3
Serve with crisp lettuces. You can also add sliced radishes, and slices of avocado as garnish if you wish. Great with bright, cool climate Iron Horse Chardonnay.
