Smoked Corn and Egg Salad
Smoking the eggs and corn gives this salad an appealing twist in flavors and add complexity. Toss a few eggs and an ear of corn in the smoker the next time you have it fired up and assemble the salad after they chill, or up to several days later.
Serves: 2-3
Time: 20 minutes (not including smoking time for eggs)
6 large eggs, smoked (Firefighter’s Smoked Hard-Boiled Eggs) * See Note
1 large ear of fresh corn, smoked *
2 jalapeno peppers, charred
¼ c. apple cider vinegar
¼ c. water
¼ tsp. fine sea salt
¼ tsp. granulated sugar
3 Tbsp. finely minced red onion
¾ tsp. minced fresh garlic
¼ c. Duke’s mayonnaise
1 tsp. fresh lemon juice
¼ tsp. smoked paprika
1 ½ Tbsp. chopped fresh cilantro
Scrape the charred skin off the jalapenos and remove the seeds and ribs. Finely chop one jalapeno and set aside; julienne the second pepper into ½” x ¼” strips and set aside.
In a small bowl, combine vinegar, water, salt, and sugar and stir to dissolve. Add onion, garlic, and the chopped jalapeno and let stand at room temperature to pickle at least one hour.
Cut the kernels off the corn and put in a medium bowl. Peel and finely chop the eggs and add to the corn.
In another small bowl whisk together the mayonnaise, lemon juice, and paprika. Use a fine mesh strainer to drain the pickled vegetables, discard the brine, and stir the vegetables into the dressing. Add the dressing to the egg mixture and stir to combine. Gently stir in the julienned jalapeno and cilantro. Chill completely and store refrigerated. Serve in bowls with wedges of grilled sourdough bread.
* NOTE: This recipe link recommends smoking eggs for 2 hours, but I found that smoking at 225° for 1 ¼ - 1 ½ hours was sufficient; they are still thoroughly cooked and are easier to peel than eggs cooked longer.
* To smoke fresh corn, simply rub the husked ear with a little vegetable oil and add to the smoker for 30 minutes.
I’ve never been a fan of egg salad. It was always way too wet, or had too many large chunks of egg white, or was bland. But this Smoked Corn and Egg Salad is different, and I can eat this by the bowlful. The addition of smoke adds complexity, corn adds a sweet crunch, the pickled vegetables add tanginess, and the charred jalapenos and smoked paprika subtly enhance the smokiness and add heat. Taste the jalapenos after they’re charred because peppers can greatly vary in intensity. If they’re hot, or you prefer a more or less spicy mixture, adjust the quantity accordingly.