Nothing says summer more than fresh corn and tomatoes. For our first get-together of the warmer weather season--okay, actually our first dinner party in quite some time--I decided to serve a salad that has become a favorite. I actually found this recipe by accident. A couple of years ago I had prepared grilled corn for a group and we had quite a few ears left over.
I love grilled corn on the cob, but it is not a great leftover. Typically I cut it off the cob and add it to salads. But with four or more ears left over, though, I needed something else to make so as not to waste the corn. This salad was a success and now I purposefully cook extra corn or grill corn ahead of mealtime so I can serve this cold summer side.
Grilled Corn Salad
4 ears of corn
1 large bell pepper (orange, yellow or red; feel free to use a combination)
1/2 cup chopped red onion
3/4 cup chopped cilantro
1 serrano chile pepper, seeded and minced
1 tsp ground cumin powder
1/2 cup crumbly salty cheese such as feta or cotija (optional)
2 Tbsp olive oil 2 Tbsp cider vinegar or lime juice
Freshly ground pepper to taste
Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the ears of corn and bell pepper directly on the grill grates.
Cover the grill. Turn the corn occasionally, so that every part is evenly cooked. Turn the bell pepper occasionally until the skin has blistered up on all sides. This should take 15 to 20 minutes.
Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
Let the corn cool down for a few minutes and pull back the husks. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Once the bell pepper has cooled a bit, remove the outer peel. Cut open the bell pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
Place grilled orn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Pepper to taste.
My Notes: I have always used feta cheese and generally I use lime juice.
The original version of this recipe also incorporated grilled zucchini. I find it can be left out or included depending on your meal or preference. The salad is colorful and flavorful and pairs well with any grilled meat. To get the full recipe, visit my website at www.letshavemixture.com This recipe pairs well with any grilled meat.
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