Chayote and Grilled Corn Salad
User Reviews
4.9
Chayote and Grilled Corn Salad
Description
Chayote and Grilled Corn Salad showcases two main vegetable ingredients prepared to retain texture and flavor. Sweet corn is first boiled with butter and sugar, then grilled to achieve a well-developed smoky color and flavor; the kernels are then removed and seasoned. Chayote is boiled with its skin until tender, peeled while warm, and diced before marinating in a red wine vinegar and herb vinaigrette made with oregano, Italian parsley, garlic, and extra virgin olive oil. The salad includes finely diced red onion and red bell pepper for added crunch and color. The combined ingredients create a refreshing salad with a balance of tang, sweetness, and herbaceous notes, perfect as a light accompaniment to grilled meats or other main courses.
The salad is served at room temperature or slightly chilled, offering a nice contrast of textures and flavors. It can be prepared in advance, allowing the chayote to absorb the vinaigrette flavors for at least 20 minutes, enhancing the overall taste and making it convenient for gatherings or weeknight meals.
Ingredients
- 1 chayote
- 1 corn on the cob
- 1 red onion medium size, cut in the same size as the corn kernels
- 2 cloves garlic
- 1 red bell pepper deseeded, finely diced
- 30 milliliters red wine vinegar
- 90 milliliters olive oil extra virgin
- 10 grams Italian parsley
- 1/4 teaspoon oregano dried
- black pepper from the mill
- sea salt flakes
Instructions
- Combine the dried oregano, chopped parsley and garlic, some sea salt, freshly ground pepper with the red wine vinegar and slowly incorporate the olive oil into it.
- Bring a large pan with water a generous knob of butter and a little sugar to boil and simmer the corn on the cob in it until soft and tender. Remove and set aside to cool.
- Brush the corn with vegetable oil and brown well over an open flame BBQ, under a broiler or on a griddle plate until well colored.
- Remove the kernel off the cob and season well with black pepper from the mill and sea salt.
- Use the same water from the corn and boil the chayote with the skin in it until tender.
- Remove the chayote from the boiling water, and set aside. Let cool somewhat and peel while still warm. Cut the chayote into quarters, remove the seed and inner long membranes and cut the flesh into medium small dice and marinate with some of the red wine vinaigrette while still warm. Let stand and absorb the flavors for at least 20 minutes.
- Mix the corn and chayote with the ball pepper and diced red onions and marinate well with the prepared vinaigrette. Season well and let marinate in the refrigerator for at least one more hour.
- Adjust seasoning again just before serving.
Notes
User Reviews
Overall Rating
4.9
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