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Corn off the Cob Salad

The fashion rules about white after Labor Day do not apply to Chardonnay … especially when paired with corn.  Right now, corn is very big on TikTok. Surely you have seen the *Corn Kid*, who says “everything changed” when he discovered corn. This corn off the cob salad has a kick to it and key is having crisp, sweet, garden fresh lettuce. This recipe serves 4-6 people and pairs beautifully with our 2019 Audrey Chardonnay.

Ingredients

2-3 ears of corn, shucked, steamed for five minutes. Cool and slice the kernels off the cob.
1 shallot, minced
1 medium size cucumber, cut in half lengthwise, sliced into half moons
1 fresh pimento pepper or any sweet red pepper, seeds and veins removed, diced small.
1/2 green bell pepper, seeds and veins removed, diced medium
1/2 jalapeno pepper, seeds and veins removed, diced medium
4-5 leaves basil, sliced chiffonade
1/4 cup snipped chives
1-2 tablespoons high quality white wine vinegar
2-3 tablespoons high quality vegetable oil
Kosher salt and pepper from a mill
Pinch of chili pepper or smoked paprika

How To Make

1
Add vegetables and herbs to a medium-large bowl and gently toss together.
2
Add and mix in the dressing. Taste and adjust for seasoning.
3
Serve with crisp lettuces. You can also add sliced radishes, and slices of avocado as garnish if you wish. Great with bright, cool climate Iron Horse Chardonnay.
4