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Aledo Times Record - Aledo, IL
  • Grilled Corn & Bok Choy Salad

  • Grilling the corn brings out its natural sweetness in this fresh Asian-inspired dish
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  • If you can’t find bok choy, a mild-tasting Chinese cabbage, at the market, use Swiss chard or beet greens. 6 ears of corn 3 tablespoons vegetable or grapeseed oil, divided 1 tablespoon chopped, peeled fresh gingerroot 2 garlic cloves, chopped 6 cups thinly sliced bok choy (about 1 1/4 pounds) 1/2 teaspoon coarse salt 1/4 teaspoon white pepper 2 tablespoons oyster sauce 1 tablespoon chopped fresh basil 2 teaspoons sesame oil 1. Heat grill to medium-high. 2. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool. Slice corn kernels off cobs. 3. Heat remaining oil in a large sauté pan over medium-low heat. Add gingerroot and garlic and cook 1 minute. Increase heat to medium-high. Add bok choy, salt and pepper. Cook 4 minutes, stirring often. Add corn kernels and cook 1 minute. Remove from heat; add oyster sauce, basil and sesame oil. Serve hot or room temperature. Serves 6 —Recipe by Sherry Ricci, Mendon, N.Y. Nutritional facts per serving: 150 calories, 10g fat, 0mg cholesterol, 4g protein, 17g carbohydrates, 3g fiber, 420mg sodium This recipe originally appeared as Grilled Corn and Bok Choy Salad on Relish.com. Brought to you by: American Profile
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