DUNHAM CELLARS WINE CLUB - JUNE 2012
WALLA WALLA SWEETS-SWEET CORN SALAD
~Eric Dunham, Founder
• 12 ears sweet corn, husks left on
• 1 large or 2 medium Walla Walla Sweet onions, chopped
• 2 cloves garlic, chopped
• 1 container cherry or pear tomatoes
• Extra virgin olive oil
2008 Lewis Vineyard Cabernet Sauvignon
C O O K I N G I N S T R U C T I O N S :
BBQ corn on grill until done—approximately 18 minutes—turning several times. Leave husks on allowing it to protect the corn from too much heat and steaming the corn nicely. Allow the corn to cool. Shave kernel off the cob into a large bowl. Add cherry or pear tomatoes.
Caramelize the onion and garlic in copious amounts of olive oil and let cool.
Mix all gently with a wooden spoon. Best if made a day in advance.