Corn Salad with Burrata

Last weekend was one continuous round of great food. We started with Rob Sonderman's exquisitely smoked barbeque from his much heralded restaurant Federalist Pig in Washington DC. This unassuming but very talented chef does 'Q for the people', as he says,  featuring traditional meats and vegetarian sides, done in innovative fashion. Brisket pulls apart in gentle perfection. Chicken wings are moist and plump. Turkey is cooked moist and tender. Drizzled with a quartet of sauces, Rob's sandwiches and BBQ platters are the best by a long shot. His wife Nikita brings us some samples!

L to R   Brisket, Brussels sprouts, potato salad, Oreo banana pudding
L to R Turkey, Chicken Wings, Mac n Cheese, Corn Salad 

 You wouldn't think that a barbecue joint would cater to vegetarians, but then you will be delighted to know he has a host of options aside from the meat. I'll begin with the Brussel sprouts which are heavenly. Fried and dusted with spice, these morsels send me into paroxysms of pleasure. Other sides are the mac and cheese, a decidedly saucy version of the classic stodgy bake. Potato salad has an assertive personality. And then there is the summer corn, green bean and tomato salad. A huge explosion of smoky flavors, the simple salad has fresh corn, cotija, vine-ripened tomatoes and crisp string beans, dressed in a mouth tingling lime vinaigrette. This is my OMG dish, one I cannot stop eating, even the day after. Which is when I pile the last few spoonfuls on burrata. Stunned by the extraordinary combination, I contrive to replicate those flavors as soon as I get home!

In my kitchen I scrape corn off the ears. I cut sugar snaps on a bias. I halve heirloom cherry tomatoes. The veggies are coated in a lemon lime dressing. I make the dressing in a jar, which is easy to store in the fridge. Mexican oregano is added for good measure, along with fresh cilantro. Burrata is halved and topped with the salad. My inspired salad is a far cry from Rob's stunning creation, but enjoyable all the same!


CORN SALAD WITH BURRATA
Serves 4
GF, WF, VG, EF

2 Corn cobs
1/2 cup Cherry Tomatoes
1 cup Sugar Snap Peas
1/2 teaspoon Mexican Oregano
1/4 cup Cilantro
1/2 cup Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1 Lemon, juiced
1 Lime, juiced
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
2 Burrata balls


Shuck the corn, removing all silk. Using a sharp knife cut the kernels off the cob. Gather kernels in a bowl.

Cut cherry tomatoes in half.

Cut sugar snap peas in to 1 inch pieces on a bias. 

Heat 3 cups of water in a pot. When water boils blanch corn and sugar snaps for 30 seconds. Run cold water over the veggies. Drain well and place in a bowl.

Add tomatoes to corn.

Crumble oregano over corn.

Add cilantro to corn, along with salt and pepper.

Pour olive oil, mustard. lemon and lime juice, salt and pepper into a jar. Cover tightly and shake well.

Pour 1/2 cup dressing over corn. Mix the dressing in a spoon. The remaining dressing can stay in the fridge for a week. 

Cut burrata in half and arrange on a platter.

Scatter corn salad over burrata and serve at room temperature or cold. 

This is such an inadvertent but delightful combination. It is the new family favorite. Thank you Rob and Nikita for lunch. The meat was so good, but the veggies were awesome! Did I forget to mention the cucumber pickles? To die for!!! Dessert has to be the sinful Oreo banana pudding!!! So make your way to Federalist Pig and dine like a swine!

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