Chef Aaron Ballard for Harmons
Serves 6
Ingredients:
- 3 ears corn, shucked
- 1 small fennel bulb halved
- 2 tablespoons canola oil
- ½ teaspoon of salt
- 1 small diced red bell pepper
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ½ tsp sugar
- ¼ teaspoon black pepper
- 1 tsp Pasillo or Guajillo chili powder
- 2 green onions
- Salt and Pepper to taste
- Garnish: Sliced green onions
Instructions:
Brush corn and fennel halves with 2 tablespoons of the olive oil. Place vegetables on a heated grill or on a baking rack on broil and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool. Once the fennel is cool, quarter the halves and remove the core. Slice into thin juliennes.
Meanwhile, in a large bowl whisk together the sour cream, chopped cilantro, diced red peppers, vinegar, lemon juice, sugar, black pepper, and pasillo or guajillo chile powder. When corn and fennel are cool, cut off the corn kernels and with the julienned fennel add to the bowl with dressing. Clean green onions and slice on a bias. Put finished salad into a serving bowl and garnish with sliced green onion. This is great as a summer relish or served in tacos.
