The Pioneer Woman Cooks (9 page)

14. Just before serving, spoon 1 tablespoon of sour cream on each skin and sprinkle with sliced green onions.

15. Then simply place them on a platter, walk toward your guests, and discover what it feels like to be the most popular person in the room. Field marriage proposals as needed.

“Mmmm…num…harum…chomp…slurp…I just love wildflowers.”

KATIE’S ROASTED CORN SALAD

Makes 6 cups

Marlboro Man’s cousin Katie has an infectious laugh and an insatiable desire to one-up her father-in-law when it comes to cooking. I’m happy to be the recipient of their competitive-ness with this delicious corn salad, which can be served with chips, spooned on top of steak, or added to toasted crostini for a late summer bruschetta. Feel free to add or substitute other vegetables from your garden.

VEGETABLESOlive oil8 fresh corn ears1 red onion, quartered2 yellow squash, halved lengthwise1 red bell pepper2 medium tomatoesDRESSING½ cup olive oil
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cup balsamic vinegar12 basil leaves, cut into chiffonade (stack the leaves on top of one another, roll tightly, and slice across)1 teaspoon kosher salt2 garlic cloves, chopped

1. Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil.

I love drizzling olive oil. It’s my life.

2. Grill for 5 to 8 minutes, until the corn is beginning to brown.

3. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you’ll want the onion to remain somewhat firm.

4. Repeat with halved summer squash and red bell pepper. Allow vegetables to cool slightly after grilling.

5. Roughly chop the onion, squash, and pepper. With a sharp knife, scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.

6. To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined.

7. Finally, add the basil, a dash of salt, and garlic and whisk together.

8. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.

9. Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!