Cooking Lesson #478: Lawry’s California Center La Cocina Corn Salad

…from the Perspectives’ Kitchen

How you doin’? Lawry’s California Center was an oasis just a couple of miles outside of central downtown Los Angeles. When designed it was meant to represent everything great about the California lifestyle. We used to tell visitors, California was not only a state, but a state-of-mind. It was the corporate the headquarters of Lawry’s Foods, Inc. and where at least half of all production took place. There were several restaurants on the property, as well as a curated gift store with a large array of California wines for sampling or purchase.
 
My office overlooked the gardens and I loved coming to work every morning. For lunch I had a choice of 3 restaurants, but more importantly for the sake of this blog I usually would order a wonderful fresh salad—my favorite was the La Cocina Corn Salad. It can be served as a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing or splurge it up and top it with grilled meats or seafood for an exciting entrée salad.
 
Prep Time:  25 minutes
Cook Time:  10 minutes
Yield:  4 servings
 
Ingredients
 For the “greens”
1 tablespoon EVOO (olive oil)
5 ears fresh corn-on-the-cob, shucked and kernels removed
1/4 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon Lawry’s Private Blend Pepper
1 tablespoon minced garlic
1 cup diced red bell pepper
1/2 cup (packed) chopped cilantro leaves (no stems)
1/4 cup diced red onion
1 jalapeño pepper, seeded, seamed and diced
1 (15 oz) can) black beans, drained and rinsed
4 cups torn romaine hearts
 
For the dressing
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1-1/2 tablespoons freshly-squeezed lime juice
1 tablespoon minced garlic
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon Lawry’s Private Blend Pepper
1/3 cup crumbled cotija cheese
 
For the garnish
3 chopped green onion tops
6 sprigs cilantro
1 avocado cut in quarters
1/4 cup crumbled cotija cheese
 
Suggested extra toppings
Grilled shrimp
Grilled steak
Grilled chicken
 
Instructions

1. Oil and grill the corn-on-the-cob.
2. Allow the corn to cool and then cut the kernels from the cobs.
3. Heat the corn in a hot skillet and add 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon garlic. Cook the corn kernels until beginning to brown.
4. When the corn is cooked toss it into a large bowl.
5. Chop all the vegetables and cilantro and add to the bowl.
6. Add the drained and rinsed black beans to the bowl.
7. Mix the dressing ingredients together.
8. Stir the dressing into the salad until well combined.
9. Allow the salad and dressing to meld for at least 30 minutes
10. When ready to serve add the torn romaine hearts to the bowl and toss.
11. Serve with your choice of garnishes and extra toppings.

 
ChefSecret:  Serve this salad either warm or chilled.

Quip of the Day:  I went to see the doctor about my next colonoscopy. He asked me if I wanted the deluxe service with tiny fiber optics or the economy procedure using a hamster and a helmet Go-Pro. Which one do you think the insurance company approved?
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#SideDish #Salad #Corn #Lawrys #EVOO #LaCocina #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, LLC, 2022

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