Grilled corn salad with tomato and salvia butter
Cooking Time45 m
Ingredients14
DifficultyMedium
This salad starts with grilled corn that has been properly colored, and that’s exactly where the taste sits. Mix the grains with tomatoes, chickpeas and corianders, and ring over broken sage butter when everything is finished. It works fine in both tortilla bread and as a fresh accessory to what comes directly from the grill.
Categories
BuffetYields
4ServingsCooking Methods
Grilled
Ingredients
4 servings
- Step: 13 pc fresh corn (or see tips)
- Step: 2salt
- Step: 33 pc tomatoes (like different colors)
- Step: 41 pc cake of coriander
- Step: 51 pc fresh jalapeño
- Step: 63 pc salads
- Step: 71 pc putting cooked chickpeas
- Step: 810 pc fresh salvia
- Step: 975 g butter
- Step: 101 tsk smoked pepper powder
- Step: 111/2 tsk anchochilipules
- Step: 12black pepper
- Step: 131 pc lime (juicen)
- Step: 141 1/2 dl finished parmesan
Instructions
- Step: 1Cook the corn columns soft in salted water. Grill the corn until it gets a nice grilled surface. Let them cool something. Cut off the corn grains from the pistons and put in a large bunke.
- Step: 2Cut the tomatoes in pieces and hack the coriander. Divide jalapeñon, remove the cores and fine-hack it, and slice the salad bulb thin. Turn everything into the bunk.
- Step: 3Pour the chickpeas into a pitch, rinse them in cold water and let them run off. Dry the chickpeas dry. Strip salvian.
- Step: 4Break the butter into a pot and add chickpeas and salvia when it starts bubble. Let everything fresh about 2 minutes. Lift off from the heat, mix down the pepper powder and chili powder and let the mess cool something.
- Step: 5Turn down the fried chickpeas in the corn and tomato salad. Spice with salt, pepper and lime juice.
- Step: 6Put up on a barrel and sprinkle over the ripped Parish.
Näring
| Calories | 416kcal |
|---|---|
| Carbohydrates | 29g |
| Fat | 25g |
| Protein | 16g |
| Serving Size | 4serving |
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