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YOUR RECIPE FOR STEAM COOKING

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Mexican Street Corn Salad

Steaming

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.

For the Mexican corn salad, 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.
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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

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Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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