Fresh Corn & Peanut Salad
Recipe by Folly resident Jessica Cobb, General
Manager & Catering Director at Bull Street Gourmet
Ingredients:
• 3 cups Roasted Corn
• 1 Roasted Red Pepper, diced
• 1/4 cup Red Onion, diced
• 2 Tbsp. Cilantro, minced
• 2 Tbsp. Garlic, minced
• Squeeze 1/2 Lime Juice
• Squeeze 1/2 Lemon Juice
• 1/2 cup Extra Virgin Olive Oil
• Salt & Pepper, to taste
• 1 cup Mixed Nuts (or any kind of nuts you like)
Directions:
Mix All Ingredients Together.
NOTE: Always shuck your corn outside. Jessica does, and it’s what her Grandmother taught her.
Jessica Cobb graduated from Le Cordon Bleu College of Culinary Arts in 2008, and has been in the food industry ever since! She hand writes her recipes in Composition notebooks and she dug up one of her Summer favorites: Corn Relish (turned into a salad), a staple on the menu at former Petticoats, where she was Executive Chef. Today Jessica is in the kitchen a little less, serving as the General Manager and Catering Director at Bull Street Gourmet downtown, but she still loves to cook, and if you’re lucky you might catch her whipping up her all time favorite recipe- her late grandmother’s Cornbread, made in a seasoned cast iron skillet, with salted fat back. She resides on Folly Beach with her Beagle-mix Julia Sugarbaker. — Lindsey Chambers
