It’s a long name, I know. But It’s a great salad!! I had a bunch of corn on the cob left over from a recent meal and I wanted to re-use them in something fresh. I roasted up the corn over the burners, (that’s the wonderful thing about having a gas stove) and added in some lentils for protein and Mangos for sweetness and it was delightful. Roasting the corn adds a slightly smokey flavor and the English cucumbers are crispy, crunchy and fresh….hmmmmm, it’s very tasty! I’m glad it turned out so good. With the weather getting warmer and summer just around the corner, I know I’ll be making this salad a LOT!!
Here’s the recipe:
Roasted Corn, Mango and Lentil Salad with Red Chili & Ginger Honey Lime dressing
6 half ears or 3 whole ears of corn, roasted and taken off the ear
1/3 red onion, finely chopped
2 Mangoes, chopped
1 small English Cucumber
small bunch Cilantro (Coriander leaves)
1/2 cup dried lentils
1 1/2 tsp kosher salt
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Red chili, seeded and minced
1 inch piece of ginger
1 tablespoon honey
In a medium size pan place the lentils with 1 1/2 tsp of salt and 2 1/2 cups of water and bring to boil, turn it down to a simmer and cover until they are tender (should take about 20-25 minutes). In the meantime, roast the corn over a burner by holding it with a pair of metal tongs. When roasted, cut the corn off the cob and place in a large bowl. Cut both Mangoes into small cubes and add to the roasted corn. Add the English cucumber and the red onion to the other vegetables as well. Drain Lentils and rinse with cold water before adding it to the vegetables. Sprinkle with chopped Cilantro and get the dressing ready.
Preparing the dressing:
Zest the lime in a small bowl using a microplane, also using the microplane grate the ginger to yield about 1 tsp. Juice the lime and add seeded and minced chili, salt, pepper and honey and start whisking as you add the olive oil in a drizzle, this will turn the mixture into a nice and almost creamy emulsion.
Pour the dressing over the salad and toss thoroughly. Serves 4. Great with Seared Yellowfin Tuna or by itself.