Maque Choux Salad

15 minutes prep 20 minutes active cooking 35 minutes total time

Makes 4-6 servings

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Inspired by Cajun maque choux, this salad combines sweet corn with cherry tomatoes and herbs with a little kick from Bobbie’s Boat Dust.

What You'll Need

Ingredients

For the shopping list

2 ears corn
1 sweet onion, sliced in half but left unpeeled
1 jalapeño pepper
1 pint cherry tomatoes, halved
1/4 to 1/2 cup chopped celery leaves, parsley, or mint
3 green onions, sliced

From our shop

1/2 teaspoon of Bobbie's Boat Dust
$10.00– Portland - Oregon

1 tablespoon of Late Harvest Sauvignon Blanc Vinegar
$16.00– Napa - California

Out of stock

3 tablespoons of Novo Frantoio
$27.00– Tuscany - Italy

Equipment

From the kitchen

grill
1 chef's knife
1 cutting board
1 large mixing bowl
measuring cups
measuring spoons

What you'll have to do

Step 1

Shuck the corn and grill it over direct heat until the kernels get lightly charred. At the same time grill the onion halves and jalapeño until they soften and are also lightly charred.

Step 2

When the corn is cool enough to handle, slice the kernels off. Peel the onion halves and chop into bite-sized pieces. Slice the jalapeño into quarters lengthwise, remove the seeds if desired, and slice thinly.

Step 3

Combine the grilled vegetables with 1/2 teaspoon of Bobbie's Boat Dust, 1 tablespoon vinegar and 3 tablespoons of olive oil in a large bowl and toss well.