Corn & Red Onion Salad

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Corn and red onion salad requires you to properly cook the corn in a very specific way. Learn about corn and red onion salad with help from a celebrity chef who trained at the Culinary Institute of America in this free video clip.

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Video Transcript

Hi, I'm Brian from Trellis of the Heathman Hotel in Kirkland. And we are here to show you how to make a quick corn and onion salad. Now this time of year corn it's absolutely beautiful. And what we want to do is we want to cook the corn for the salad. You can eat it raw but you want to really bring out the sweetness and change some of those starches into sugar. So basically we are going to just take and husk the corn. Remove the peel, the husk from it. And take. And once we remove that we've got are all these little fine hairs and we want to remove those as much as we can. And how we are going to cook the corn today we're basically just going to put it on the grill and grill it so set that there. And I already have one that I've had on the grill so we're just going to take this, let it cool for just a second. And talk about the onion. So I'm going to use a red onion. We are going to roast the red onion. It's a whole onion peel still on, or skin still in. We are going to put it in a 350 degree oven for about 10 to 12 minutes. We are going to remove it from the oven and allow it to cool. Once the onion is cooled we are going to take the root end, we are going to leave the root end on. We are going to cut the top off and just peel that back. So you can see I've got the root in there it's almost like a little flower. And I'm going to hold that because this once you, you roast it it can be a little slippery. So I'm going to use that to hold so that I can slice my onion. It's almost a handle. And you see I can get a nice beautiful thin slice. Now what we want to do is we want to add some flavor to this sweet roasted onion. And we do that by taking the onion just putting it in a bowl, sprinkling it with a little bit of sugar. And a touch of cider vinegar. Now you can use red wine vinegar, you can use cider vinegar, or you can use champagne vinegar. And what happens the minute you put that sugar in the vinegar, the onion takes on this really beautiful pink color. And these onions here have been marinated now for oh probably about 20 to 25 minutes. So I'm going to remove the corn from the cob. Just hold it up we want to slice down. We are not going to take all the way down, we don't want any of that inner cob. We just want the outside. And just push this the edge of my cutting board here. And take our plate. Now this salad is sort of a twist between warm and cold. Our corn is still warm and our onions are cold. We are going to take our roasted corn and take that and put it there on our plate. We want to keep it nice and clean in the center. I'm going to take our onions. Place our onions on top of the corn. Garnish this with a little bit of fresh herb. I can use sage, pineapple sage. You can use regular sage, rosemary, a little black pepper. I'm going to take and drizzle this with olive oil. It's roasted corn and red onion salad.


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