Vegetable: October 2012 Archives

Wine & Food Pairing: Corn Salad w/ Goat Feta

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe Name:  Fresh Corn Salad with Redwood Hill Farms Goat Feta
Wine Pairing: Kenwood Vineyards Russian River Valley Pinot Noir


recipe_KenwoodVineyards_CornSalad.jpgIngredients:
  • 10 ears of fresh corn (shucked, and cut off the cob)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 basket cherry tomatoes
  • 2 T chopped fresh garlic
  • 1 red onion chopped fine
  • ½ cup capers with juice
  • 1 cup nicoise olives (pitted and chopped)
  • ½ cup white balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 T whole grain mustard
  • 1 bunch fresh basil (chiffonade)
  • 1 bunch fresh cilantro (chiffonade)
  • salt and pepper to taste

Instructions:
In a pot of boiling salted water, cook fresh corn for 2 minutes. Drain and rinse under cold water. Combine corn with diced bell peppers, cherry tomatoes, garlic, onion, capers, olives, basil and cilantro. In a small bowl, combine balsamic, olive oil, mustard, salt and pepper. Pour over corn salad and toss.

Serves 6

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