Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Yield 1 ½ Quarts or 12- ½ cup servings.

Ingredients:
10 ears Roasted corn
1 Red Bell Pepper ¼ inch dice
1 Green Bell Pepper ¼ inch dice
1 Medium Red Onion ¼ inch dice
1 Roasted Poblano Chile ¼ inch dice
1 Bunch Scallion cut ¼ inch

Dressing
¼ cup Lime Juice
¾ cup corn oil
2 cloves of garlic
1 Tablespoon Chile Powder
1-2 Teaspoons of Cayenne Pepper
2-3 Tablespoons of Sugar

Directions:
1. Soak the cornhusk and all in cold water for half an hour, don’t peel or shuck the corn.
2. Fire up the grill to a medium setting (about 350 degrees). Lightly oil the Pablano Chile with oil and gently roast on the grill while it is pre heating. Remove the chile when it is blistered all over but not burned.
3. Place the soaked corn on the grill carefully (love the corn), cover the grill and let the corn roast slowly turning occasionally as the husk browns, approximately 30-45 minutes. If the husk starts to burn lower the heat and spray with water to cool it down.
4. Let the corn cool, shuck it and carefully cut the corn from the cob.
5. Mix in the rest of the ingredients for the salad.

Dressing
1. Mix all of the ingredients for the dressing in a blender the toss with the salad. Season with salt and pepper.
2. EAT IT ALL UP!
CHEF’S NOTES
• The amount of spice that you use is up to you, if you like it stronger just add more.
• The Pablano Chile can be substituted with Jalapeno (hotter) or Anaheim Chile (milder)
• All Dressings taste better the next day, so if you can make the dressing in advance.

Pairs Well With:

Sauvignon Blanc

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Makes enough to bring to a pot luck!

Ingredients:
1 head red cabbage cored and shredded
1 head white cabbage cored and shredded
2 large carrots peeled and grated

Vinaigrette:
1 cup cider vinegar
1 cup vegetable oil
1 cup honey
3 tablespoons mustard seeds
salt and pepper to taste

Directions:
In a large bowl combine the ingredients for the vinaigrette with a whisk. Add cabbages and carrots. Cover and refrigerate for 2-3 hours or until the cabbage is wilted but still crunchy. Do not mix a day ahead because the colors will bleed.

Pairs Well With:

Sauvignon Blanc

For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.