Charred corn salad with basil vinaigrette

Ingredients

  • 1 cup molasses
  • 4 tablespoons whole grain mustard
  • ½ cup cider vinegar
  • 1 cup maple syrup
  • 1 ½ cups carolina-style barbecue sauce
  • 5 (14 ½-ounce) cans great northern beans, drained and rinsed
  • Kosher salt and freshly cracked black pepper
  • + 25 more ingredients
    • 1 green pepper, diced
    • 1 red onion, cut into small dice
    • 1 tablespoon canola oil
    • 4 thick strips applewood smoked bacon, diced
    • 4 cloves garlic, grated
    • 2 tablespoons worcestershire sauce
    • ½ cup apple cider vinegar
    • 1 (15-ounce) can tomato puree
    • 2 racks (4 to 5 pounds each) pork spareribs
    • ½ teaspoon ground cinnamon
    • 2 teaspoons garlic powder
    • 2 teaspoons ground cumin
    • 1 tablespoon chile powder
    • 2 tablespoons kosher salt
    • 2 tablespoons spanish paprika
    • 1 (10-ounce) container small heirloom cherry tomatoes, halved
    • ¼ cup extra-virgin olive oil
    • ¼ cup cider vinegar
    • 1 clove garlic, grated
    • 1 ½ cups packed fresh basil leaves
    • Kosher salt and freshly cracked black pepper
    • 1 to 2 tablespoons canola oil
    • 6 ears fresh corn on the cob, shucked
    • ½ cup light brown sugar
    • ½ small red onion, cut into small dice

Preheat a grill pan over high heat. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handl...

View full recipe at SpringPad

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