Mexican Street Corn Salad
Made with Jacobsen Salt Co. & Woodbridge by Robert Mondavi Chardonnay Salt
Pairs well with Woodbridge by Robert Mondavi Chardonnay
This is a great salad to serve anytime—for lunch or dinner. You can make the whole recipe ahead and simply stir in the basil and arugula last minute. The brightness of the Jacobsen Salt Co. & Woodbridge by Robert Mondavi Chardonnay Salt highlights the natural sweetness of the corn.
Why cook corn for corn salad? While I love the starchy sweetness of raw corn, cooking it for a few minutes makes it juicier. When tossed with the Jacobsen Salt Co. & Woodbridge by Robert Mondavi Salt and vinaigrette accented with both reduced Woodbridge by Robert Mondavi Sauvignon Blanc and lemon it is uniquely delicious.
Prep time: 15-20 minutes
Cook time: 15 minutes
Corn and Chardonnay Salt Ingredients:
8 whole medium ears of corn, shucked
¾ cup sugar
Jacobsen Salt Co. & Woodbridge by Robert Mondavi Chardonnay Salt
1 tsp paprika
1 tsp coriander seeds, lightly crushed and toasted
Woodbridge Sauvignon Blanc Vinaigrette Ingredients::
2 cups Woodbridge by Robert Mondavi Sauvignon Blanc
1 Tbsp honey
2 Tbsp (1 large lemon) freshly squeezed lemon juice
½ cup extra-virgin olive oil
2 cups arugula leaves
1 cup basil leaves
1 scant cup (4 ounces) crumbled feta cheese
Cook and clean the corn: Bring 4 quarts of water to a rolling boil and add the sugar and 2 tablespoons of Jacobsen Salt Co. & Woodbridge by Robert Mondavi Chardonnay Salt. Hold each ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp chef’s knife to shave off the kernels in rows from the cob. Cut close to the core so that the kernels remain relatively whole but not so close that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn.
Make the wine salt mix: In a small bowl, combine the paprika and coriander with 2 teaspoons of the Chardonnay Salt. Set aside.
Reduce the wine: In a medium pot, reduce the Woodbridge by Robert Mondavi Sauvignon Blanc over medium heat until the liquid measures 1/4 cup, 10-12 minutes. Stir in the honey. Cool.
Make the vinaigrette: In a large bowl, whisk together the reduced Woodbridge by Robert Mondavi Sauvignon Blanc, lemon juice and olive oil.
Assemble the salad: In the bowl with the vinaigrette, toss the corn and add wine salt-spice mixture, basil and arugula. Arrange on a large serving platter. Top with feta cheese.