Grilled corn salad with chiles, basil, and lime from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 275) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • Acarroll on September 08, 2022

    Solid and super easy to put together! I used one large jalapeño and removed the seeds, which was a good decision. It's pretty spicy. This would be a great side for literally any protein. Omitted the oil except for grilling.

  • imaluckyducky on August 28, 2020

    5 stars. Simple, bold flavors and better the next day. Will make again!

  • Barb_N on June 02, 2019

    I have made much better charred corn salads. I could not discern the various flavors and found it bland.

  • Breadcrumbs on August 11, 2015

    p. 275 - I’ve tabbed so many recipes in this book and thankfully it’s now indexed in EYB so this dish came up in my search today. First use of this book. This was delicious! The chiles in this dish are jalapenos and unfortunately mine were green as no red ones were to be found. The red would have been a nice contrasting colour in this otherwise green & yellow dish. I tossed a few tiny sweet tomatoes in just to give the dish a visual pop. Flavour-wise, no help was required, this dish delivered on all counts. The heat of the chilies played perfectly with the smoky, sweet corn and the tang of the lime juice. The fresh basil just perked everything up and screamed summertime! Next time I’ll use my absolute favourite, Thai bird chilies and Thai basil. Photo here: http://chowhound.chow.com/topics/1020820?commentId=9677843#9677843

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