You remind me of the babe.
[what babe?]
The babe with the power.
[what power?]
The power of voodoo.
[who do?]
You do.
[do what?]
You remind me of the babe!
(I'm not crazy, I just saw Labyrinth last night on the big screen at the IMA. Aaaand I love me some David Bowie)
Roasted Corn and Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
Bobby Flay gets it right
The Corn:
8 ears of fresh corn
Turn your oven on to 350 degrees.
Trim the extra silk and any leaves sticking off the corn husks to where they are still covered but smooth. Place corn directly on the oven racks and roast for 30 minutes.
When corn is done, remove from the oven and peel back the husks, leaving the stalks on the ends. Let cool to the touch in a large bowl.
Place the stalk of a corn cob in the hold of the bunt pan (bowl side up), and cut downwards with a sharp, heavy kitchen knife. The corn kernels should fall
The Dressing:
1/4 cup seasoned rice wine vinegar
1/4 cup fresh basil, chopped
1 tsp sugar
salt and pepper
1/2 cup EVOO (I used a Tuscan herb blended... YUMtown)
In a food processor, combine the vinegar, basil, sugar, 1/2 tsp of salt, 1/4 tsp of pepper and the olive oil. Blend until smooth. Set aside.
The Salad:
8 ears roasted corn kernels
1 sweet onion (vidalia), thinly sliced and then finely chopped
5 roma tomatoes, or 1 pint cherry tomatoes, chopped
8 ounces blue cheese, crumbled
salt and pepper
extra basil, chopped, for garnish (if you're a fancy pants like me)
In a large bowl combine the corn, onion and tomatoes. Pour the dressing over the salad and toss to combine. Top with the blue cheese and season with salt and pepper. Before serving, garnish with the extra basil. Salad can be kept covered at room temperature for up to a day, and may be served cold or at room temperature.
