This dish, aptly named Kansas Caviar, serves as a tribute to some of the Kansas-grown crops featured in the dish: corn and edamame. It’s a nice complement to the smoke, salt, vinegar and fat of a good barbecue plate, but it makes a great side dish for just about any entrée you are serving.
YIELD: 15 SERVINGS • COOK TIME: 40 MINUTES
VEGETABLES
1 lb (454 g) frozen corn kernels, thawed
1 lb (454 g) frozen edamame, shelled
1 tsp salt
½ cup (120 ml) water
1 lb (454 g) red bell peppers, stemmed, roasted, peeled and diced
¼” (6 mm) thick
½ lb (227 g) shredded carrot
1 bunch cilantro leaves, chopped
HONEY LIME DRESSING
1 tbsp (18 g) kosher salt
¼ tsp ground mustard powder
1 cup (236 ml) fresh lime juice
1 tbsp (8 g) chopped pickled jalapeño
3 tbsp (44 ml) honey
1 cup (236 ml) canola oil
PICKLED RED ONIONS
3 medium red onions, diced into
¼” (6-mm) cubes
4 cups (946 ml) water, divided
½ cup (144 g) kosher salt
½ cup (96 g) sugar
2 cups (473 ml) apple cider vinegar
Heat a skillet on a medium-high grill, 400 to 450°F (204 to 232°C). Let the skillet get very hot, which should take about 2 minutes.
To make the vegetables, add the corn to the skillet and char, stirring when the corn begins to pop in the skillet. Add the edamame, salt and water. Continue to cook over medium-high heat until the edamame is cooked through and the water evaporates. Remove the skillet from the heat and pour the corn and edamame mixture into a mixing bowl. Place it in the refrigerator, uncovered, and let the mixture cool until thoroughly chilled.
To make the dressing, in a small bowl, mix the kosher salt and ground mustard powder. Stir to blend. In a blender, purée the lime juice, pickled jalapeño and honey. With the blender running on medium speed, sprinkle in the mustard and salt mixture, and blend for 30 seconds. Slowly drizzle in the oil to emulsify the dressing. Store in an airtight container, refrigerated, until ready to use. Reserve ½ cup (120 ml) for this recipe and save the rest for another use.
To make the pickled onions, place the red onions in a large Tupperware container. In a 2-quart (2-L) saucepot, bring 3 cups (710 ml) of the water to a boil and then pour it over the onions. After a minute, drain in a fine-mesh strainer. Place the poached onions back in the Tupperware container.
Using the same 2-quart (2-L) pot, bring the kosher salt, sugar and apple cider vinegar to a boil and pour over the onions. Add the remaining 1 cup (236 ml) water and cover the container. Let the contents cool to room temperature and then place in the refrigerator. Keep refrigerated until ready to use. Reserve ½ pound (227 g) for this recipe and save the rest for another use.
Once the corn-edamame mixture is chilled, add the peppers, carrot and cilantro and stir to combine. Cover the bowl and refrigerate for 30 minutes. When you’re ready, stir the reserved dressing into the corn mixture, and serve with a side of the pickled onions.