Roasted Corn and Mushroom Salad

Roasted Corn and Mushroom Salad

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  • 4 ears corn, kernels and some of the "milk" removed and reserved
  • 2 teaspoons extra virgin olive oil
  • 1/2 onion, diced medium
  • 2 cloves garlic, minced
  • 1 chile pepper, seeds and rib removed, minced
  • 10 Shiitake mushrooms, sliced
  • 6 dried Chanterelle mushrooms, chopped, soaked in hot water
  • 2 teaspoons ground cumin seed
  • 1 teaspoon chickpea miso
  • Juice of 1 lime
  • 1/2 red pepper, diced small
  • 1/2 small cucumber, peeled, seeded and diced small
  • 2 teaspoons (or to taste) apple cider vinegar
  • 2 teaspoons (or to taste) extra virgin olive oil
  • 1 avocado, sliced
  • Salt and pepper, to taste


Scrape any excess “milk” from corn cobs with the back of a knife and set aside in a large bowl.

In a very hot cast iron skillet, roast corn until lightly browned, turning frequently with a wooden spoon. If sticking excessively, add a drop or two of oil.

Add roasted corn to the large bowl with the corn milk. Lower the heat on the pan, and sauté onion in oil until lightly browned. Add garlic, chile, Shiitakes and Chanterelles. Cook until mushrooms are soft. Stir in cumin and miso. Deglaze pan with a small amount of mushroom soaking water if sticking too much. Season with salt and pepper.

Put contents of the pan into the bowl with the corn and mix well. Let cool slightly. Add lime juice, red pepper and cucumber. Mix. Add oil and vinegar, and season additionally with salt and pepper to taste. Top with avocado.

Serve on a bed of chopped watercress or other greens.

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