Charred Corn and Mushroom Salad with Truffle Mustard Vinaigrette

Bright radicchio, savory mushrooms, and sweet corn are dressed up in an aromatic and zippy truffle mustard vinaigrette for this light and flavorful picnic salad. Look no further for a delightful way to use some of that local summer corn!

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 2 ears corn, husks removed

• 8 ounces RI Mushroom Co. Chef’s Mix mushrooms, sliced into large pieces

• Oil cooking spray, as needed

• 2 tablespoons stone-ground or Dijon mustard

• 2 tablespoons extra virgin olive oil

• 1 tablespoon black truffle oil (or substitute with more olive oil)

• 2 tablespoons red wine vinegar

• 1 tablespoon honey or agave nectar

• 1 clove garlic, grated

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• ½ medium radicchio, outer layers removed, and sliced into bite-sized pieces

• 1 large shallot, sliced thinly

• ½ cup cilantro or parsley, chopped

Directions

1. Preheat a grill or oven broiler on high heat. Spray the corn lightly with cooking spray. Cook corn over the grill, or under the broiler until lightly blistered and charred, flipping every few minutes as necessary. Using a grill basket (if possible), lightly spray the sliced RI Mushroom Co. Chefs Mix mushrooms with cooking spray and cook until browned and lightly charred. Remove cooked corn and mushrooms and let cool slightly.

2. In a small bowl make the dressing by combining mustard, extra virgin olive oil, black truffle oil (if using), red wine vinegar, honey or agave, and grated garlic. Mix to combine and season with salt and black pepper, to taste.

3. Once the corn has cooled slightly, use a sharp knife to cut the kernels off the cob, cutting close to the cob into a large mixing bowl. Slice the grilled mushrooms into bite-sized pieces, if necessary. Add the grilled mushrooms, sliced radicchio, thinly sliced shallot, chopped cilantro or parsley, and the prepared dressing (start with ¾ of the dressing and add more to taste).

4. Toss lightly to combine. Adjust seasonings with more salt and pepper as necessary. Enjoy while room temperature or chilled.

   Chef’s Notes:

   • If shallots are very pungent, soak in cold water for at least 10 minutes before draining and patting dry. This should remove most of the sharp flavor.

   • If bringing to a potluck, the recipe can be doubled.