Cooking Lesson #911: Charred Corn Slaw with Peanut Butter Lime Dressing

…from the Perspectives’ Kitchen

credit: National Peanut Board

How you doin’? It isn’t too often that I find a recipe on someone else’s blog that I feel I have to make immediately. That was the case with this recipe that I sourced from the National Peanut Board (NPB) LinkedIn site.
 
As many of you know, we have worked with the NPB for years and they always have great recipes that are home meal maker easy—we have created many of them.
 
Peanuts have so much going for them—they’re healthy, they’re versatile and they taste great in all their forms—from nut butters to roasted in the shell to dips and salsas and even salad dressing like the one included in this recipe. And oh, by the way, my favorite Butterfinger bars and Chocolate peanut butter cups are included in my personal favorites. It seems the peanut possibilities are endless.

The Peanut Butter Lime Dressing included in this recipe can be used “as is” or as a dressing on other salad styles or as a satay-style sauce for chicken wings, skewered pork or beef strips.  Make a little extra and keep it in the frig.
 
Prep time:  45 minutes
Cook time  15 minutes
Chill time:  30 minutes
Yield:  6 to 8 servings
 
Ingredients 
For the Peanut Butter Lime Dressing
1/2 cup smooth, natural peanut butter
2 tablespoons minced garlic
1 tablespoon fresh minced ginger
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1 teaspoon honey or to taste
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons ice water, plus extra
 
For the Charred Corn Slaw
3 ears of corn, husks and silks removed
1 small head green cabbage (about 2 ½ pounds), cored and finely shredded
1 large carrot, peeled into ribbons
1 red bell pepper, cored and finely sliced
4 finely sliced green onions
1/4 cup finely sliced fresh mint leaves
1/3 cup roughly chopped roasted and salted peanuts
 
Directions 
To make the Peanut Butter Lime Dressing

1. In the bowl of a food processor fitted with a sharp “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, honey, cumin, salt and pepper. Pulse the food processor a couple of times to combine.
2. With the motor running, pour the ice water in through the feed tube. The dressing should pale in color, resulting in a slightly fluid, but still creamy texture.
3. Add more water by the teaspoon, if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust to taste. Set it aside.

To make the Charred Corn Slaw

1. Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top.
2. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place it on a paper towel lined plate.
3. Preheat the grill to high. Place the drained corn directly on the grates and grill, rotating the cobs until char marks appear on all sides, about 6-7 minutes.
4. Remove the corn from the grill and place it back on the plate, allowing it to cool a bit.

To assemble the slaw

1. In a large bowl, combine the shredded cabbage, carrot ribbons, red bell pepper, green onions and mint.
2. Carefully cut the charred corn kernels off the cobs and add them to the large bowl as well.
3. Pour the Peanut Butter Lime Dressing over the vegetables.
4. Add pinches of salt and pepper and lightly toss to combine the charred corn slaw.
5. Garnish the top of the slaw with the chopped roasted peanuts, green onions and mint.

ChefSecret:  You could prepare all of the ingredients up to 2 days in advance. Cut everything except for the mint, place it all in your serving bowl and cover the top. Place the dressing, mint, and chopped peanuts in separate containers. Then, just thoroughly toss everything with a good pinch of salt and pepper at your destination! If you don’t have a grill, you can char the corn in a grill pan or a cast iron skillet. My grill grates are well-seasoned cast iron, so I didn’t need to apply any oil to the corn before grilling. If you have regular steel grates, you may have to give them a spritz of oil.

Quip of the Day:  The mama corn wasn’t worried about her chubby son. “He’s not fat,” she said, “he’s just a little husky.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree#CharredCornSlaw #PeanutButterLimeDressing #Peanuts #PeanutButter #NPB #NationalPeanutBoard #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

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