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YOUR RECIPE FOR STEAM COOKING

Mexican Street Corn Salad

Steaming

Scrambled eggs with red peppers and herbs on a plate, beside potatoes with kale. Silverware on a plaid cloth. Rustic wood table. — Delicious steamed veggies in a steam oven, featuring creamy corn and a fresh sauté of kale and potatoes.

This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious.

INGREDIENTS

6 ears corn

¼ cup finely chopped cilantro

¼ cup diced red onion

1 cup cherry tomatoes, chopped

1 large avocado, small diced

½ cup crumbled cotija cheese

2 tbsp fresh lime juice

⅓ cup mayonnaise

⅛ tsp smoked paprika, mild or spicy

⅛ tsp chili powder

PREPARATION

Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees.

Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs.

Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs.

Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste.

Serves 4