Smoked Corn Salad

Cooks In Cook & Hold Ovens

This bold smokey flavor will become a favorite compliment to your summer entrees.

Ingredients

10 ears sweet corn 
1/2 C. (118 ml) olive oil 
1 T. (15 ml) champagne vinegar 
1 T. (15 ml) lemon juice 
2 t. (10 ml) hot pepper sauce 
1 red bell pepper, diced 
1 T. (15 ml) Kosher salt 
1/2 t. (5 ml) white pepper 
4 T. (59 ml) fresh chives, diced

Preparation

Remove all but the last layer of husk from the corn. Steam in a Combi oven at 212 F (100 C) for 25 minutes. Place the cobs in the Alto-Shaam Cook & Hold smoker with wet wood chips in the smoker tray. Smoke for 1 hour with no heat. 
Prepare the dressing by combining all remaining ingredients except chives. 
Remove the corncobs, remove the husks and cut the kernels off the cobs. Add to the dressing, stir in the chives.

Serve as a summer side dish.

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