Roasted Corn and Chanterelle Salad with Autumn Greens

Healthycooking's picture

Dec. 29, 2011


Ears of corn 4 (in the husk)
Extra virgin olive oil 3 Tablespoon
Chanterelle mushrooms 6 Ounce , trimmed and quartered
Shallots 2 Teaspoon , minced
Garlic 1 Clove (5 gm) , peeled and minced
Cream sherry 1 Tablespoon
Sherry vinegar/Cider vinegar 1 Tablespoon
Spicy brown mustard 1/2 Teaspoon
Parsley 2 Teaspoon , snipped
Fresh rosemary 1/2 Teaspoon , snipped
Kosher salt To Taste
Fresh black pepper To Taste
Assorted greens 3 Cup (48 tbs)



1. Start by preheating the oven to 350°F

2. Also rinse the corn and dry each ear, rub the husks lightly with a little olive oil


3. On a baking sheet, place the corns and bake for 15 minutes, turn the corns once or twice, once baked completely, remove corns from the oven and cool to room temperature

3. Take a small sharp knife, and peel off the husks and silk, also cut the kernels from the cobs and put in a bowl,make sure you have about 1 1/2 cups of corn

4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, and add the mushrooms and cook, keep stirring, for 2 minutes, until mushrooms turn slightly soft, also add the shallots and garlic and cook for 1 minute

5. In a skillet, add the sherry, and raise the heat to high, now cook for 1 minute to decrease the quantity of liquid by half, once cooked remove the skillet from the heat and take a slotted spoon to lift the mushrooms from the pan

6. Now add mushrooms to the corn and gently stir it to combine together, and set aside

7. The liquid stored in the skillet, pour it into a small bowl and add vinegar, mustard, 1 tablespoon of olive oil, parsley, and rosemary, whisk ingredeints together to make the dressing, season to taste with salt and pepper

8. In a bowl, place the greens with half the dressing, also

spoon onto a platter, and place the corn and mushrooms with the remaining dressing


9. Spoon over greens and serve

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 303Calories from Fat 85

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g


Sodium 94 mg3.92%

Total Carbohydrates 54 g18%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet