Private Chef Camerron Dangerfield visits Good Day to make a fresh summer dish.
Corn Salad on Artisan Bread with Avocado
1.5 oz White Grape Seed Oil
4 ears of corn
1 small red onion
1 bell pepper Trio (red, orange, yellow)
1 fresh bunch Cilantro
1 juice of lime
1 juice Kiwi
Pink Himalayan Salt
Ground Black Pepper
1 Avocado thinly sliced
2 cloves finely diced garlic
2 diced Roma Tomatoes
Slice the corn off the cobs and put in a medium-size mixing bowl. Add diced medium onions, bell peppers and cilantro. Mix.
In a separate bowl, whisk together the white grape seed oil, kiwi juice and dash of pink Himalayan Salt & Pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
In a third bowl mix the tomato and garlic.
Slice the Artisan break and glaze with grapeseed oil. Spoon on the corn and juice mixture. Top with the sliced avocado, tomatoes and garlic. Serve.