We’re Cooking: Grilled Summer Corn Salad

Is there anything better in the summer than fresh tomatoes picked from the garden, mile high rows of fresh corn and gorgeous mounds of fresh greens and herbs?  We took a few of these ideas and made a beautiful grilled corn salad from huge sweet ears of corn we picked up at the farmer’s market.  Make sure you give the corn plenty of time to cook  (ours was just a tad chewy the first time we made this, meaning we needed about 5-8 minutes longer on the grill.  The time below reflects this adjustment.) Some folks say to leave the husk on, or to wrap the corn in foil, but I think placing the corn directly on the grill gives such a delicious charred, not burnt, flavor making this an incredible picnic style, side dish we served with grilled lemon-herb chicken and, of course, Gary’s baked beans. Just keep a close eye on the grill once you start…it is a dish that needs to be watched.

Recipe:

Fresh Grilled Summer Corn Salad
Ingredients:
8-10 ears of fresh corn, husks and silk removed
2 tablespoons softened unsalted butter
1 red pepper, seed removed and finely diced
2 cloves garlic, minced
1 small red onion, finely diced
1 small jalapeno pepper, seeds removed and finely diced
1 14 oz can of black beans, rinsed very well
1/2 cup Extra Virgin Olive oil
1/3 cup red wine vinegar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper to taste

Preparation:
Heat the grill to medium.  Rub each shucked and cleaned ear of corn with a bit of the softened butter.  Place the corn on the grill and cook for about 15-20 minutes, turning each ear every few minutes to make sure it is nicely toasted.  Remove from the grill and season with a bit of salt and pepper and let cool.  Meanwhile add the peppers, onion and garlic to a bowl.

When corn is cool enough to handle carefully cut the corn from the cob.  I do this by standing the ear up in the bowl I am working in and starting from the top and working down the cob, then flip the ear over and work down the other side until all the corn is removed.  This will also help capture some of the milk from each ear of corn into the bowl.  When all the corn is removed add the beans and stir together.  Then add the oil, vinegar, lime juice, cumin and cilantro.  Mix well.  Season with salt and pepper and serve at room temperature.  You can add a bit of extra cilantro and crumbled feta or cotija cheese to garnish.

2 thoughts on “We’re Cooking: Grilled Summer Corn Salad

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