You will make it for every BBQ you host, every Potluck you attend, every Picnic that you pack. It is that good!!
When Sarah, of Fantastical Sharing of Recipes and leader of this group, announced the theme, I immediately thought of a Main Dish Salad. In fact, I even made a main dish salad that I will be sharing with you another time.
You wonder why I changed my mind? You won't once you taste this salad made with char grilled fresh sweet corn.
Yes, I know it is not sweet corn season. But the guy from whom we get all of our sweet corn during the season told Frank that at the end of the year, he takes the ears of corn, cuts off the ends, places them in a freezer bag and throws them in the freezer. That's it, no par cooking, no peeling, no nothing. We tried it. It works!! All winter long we enjoyed fresh sweet corn, right from the freezer into the microwave. Nuke for 3 minutes, remove, husk and it tastes like you just picked it from the garden. You are very welcome!!
Anyway, back to this salad. I found it in my latest issue of Cuisine at Home. I pulled out the frozen corn and husked it while still frozen. Coolest thing ever....all the silk peels right off with the husk. Then I grilled it....well, actually, I had Frank grill it while I cut up the other veggies and made the vinaigrette.
We served this up with my Mexican Hamburgers one night and then again as a side dish with Instant Pot Carnitas. I still have some corn in my freezer and soon it will be corn season....I can't wait!!
You will find links to the other Salads from the Fantastical Fighters right below my (winning) recipe!
salad, sidedish, corn, grilled, vegetable,
Salads, Vegetables, Sides
Yield: 12 servings
Grilled Corn Salad
Beautiful chargrilled sweet corn tossed with peppers and cojita cheese and dressed with a lime vinaigrette. Perfect all summer long.
12 ears corn, shucked
1/3 + 1 T. extra virgin olive oil, divided
salt and pepper to taste
zest and juice of 2 lg. or 4 sm. limes
3 cloves garlic, minced
1 1/2 T. honey
1/2 t. cumin
1 each, red, yellow and orange bell pepper, seeded and diced
2 jalapenos, seeded and minced
1 c. crumbled Cojita cheese
Chopped fresh cilantro, to taste
Light a grill to medium high heat. Place 1 Tablespoon oil into a small bowl, whisk in salt and pepper to taste. Brush onto the ears of corn. Place oiled, seasoned corn onto the grill and cook, covered, until charred slightly on all sides, about 15 minutes.
Cool slightly, remove kernels from ears and place in a large bowl.
Whisk together the remaining 1/3 c. olive oil, lime zest and juice, cumin, garlic and honey. Taste and season with salt and pepper, as needed.
Add the peppers, cheese and cilantro to the corn. Pour the dressing over all and toss to combine and coat.
Recipe adapted from Cuisine at Home. I like lightly dressed salads, increase dressing if desired. This salad can be served immediately or refrigerated for later, bring to room temperature before serving.
Property of A Day in the Life on the Farm
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