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Marcus Samuelsson's Charred Corn Salad


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  • From the kitchen of Marcus Samuelsson
  • Servings:4
  • Difficulty: Easy
  • Cook Time: 30-60 min
  • Ingredients
  • 4 ears corn, cut off the cob
  • 4 teaspoons unsalted butter, melted
  • Salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 tablespoons diced roasted red bell pepper (store-bought is fine)
  • 1 tablespoon slivered green olives
  • 2 scallions, white and tender green parts, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon sherry vinegary
  • 2 tablespoons olive oil



Step 1

Cooking Directions

Heat large cast iron skillet on high heat till smoking hot. Add corn to dry skillet

Roast and char kernels till they begin to pop. Add in butter and red onion and mix cook for about 3 minutes stirring. Add remaining ingredients. Season. Serve warm or cold.


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