My son loves corn on the cob, so I was excited to try a new recipe my aunt sent me for "Charred Corn Salad" from Jamie Deen (Paula's son). I adapted the recipe a bit to use the ingredients I already had, and also to make it a little more toddler friendly.
Here are the ingredients I used:
- 2 ears fresh corn on the cob
- 1 cup cooked brown rice
- 2 cups chopped cherry tomatoes
- 1 15 oz. can black beans - drained and rinsed
- 1/2 cup fresh cilantro
- 3 Tbsp. olive oil
- 1/2 Tbsp. ground cumin
- pinch of salt and pinch of pepper - to taste
First, I tried to "char" the corn as it said in the recipe. I don't have a cast iron skillet as it instructs you to use, so I used my non-stick skillet which worked rather well. I kept turning the corn for about 15 minutes while on low-medium heat.
I cut off the corn from the cob, and added all of the rest of the ingredients together in a large bowl. I added some extra cilantro at the end for a garnish.
My toddler is sometimes "picky" about the consistency of both rice and beans, but he ate this recipe with pleasure! I did not add the fresh cilantro to his portion since he sometimes doesn't like stronger tasting herbs like cilantro. Below is his plate which I also filled with roasted butternut squash, peas and turkey sausage. A well-balanced meal.
I entered this into Allergy Free Wednesdays!