Grilled Corn Salad!Posted: August 4, 2011
DT’s eight-year old son, Sam, went to the farmer’s market with his class one day last week. He picked out some yummy fresh produce for us, including seven ears of sweet corn. Summery sweet corn – perfect! I can’t believe it’s taken us this long to make it this season, bad us.
We tried to grill corn last year and failed miserably (read: we burned the crap out of it). This year we are much wiser with the methodology of loooowww and sloooowww when it comes to bringing corn and flame together.
I wanted to do some kind of corn salad, or relish, or something….I found this recipe and used it as inspiration for my own spin: Land O’Lakes Corn Relish Salad.
Here’s what we did:
1. Husk the corn. We sat on our back step and husked away – it was a[nother] beautiful night, and much less humid.
2. I rubbed the ears with canola oil and added a dash of both salt and pepper before they hit the fire.
3. Meanwhile – inside – a green pepper, banana pepper, and onion await. DT chopped them up and we sauteed them with some light Italian dressing.
4. The corn grilled away, and turned out pretty darn perfect this time around. Low and slow, I’m tellin’ you.
5. I sliced the kernels from the cobs – I just love the feeling of the knife cutting down the side of the cobs, how strange.
6. By this time, the peppers and onions were cooked, looking and smelling fabulous, don’t you agree? (Can’t you smell them from over there??)
7. The corn and other veggies were tossed in a bowl. I added a bit more dressing, some celery salt (from the Land O’Lakes recipe), and pepper. The salad cooled on the counter while we tended to the burgers.
8. We tended to the burgers.
9. Can’t have burgers without sauteed onions now, can you?? Not in this house, no sir.
10. Just before we assembled the meal, I added some garden vegetable and basil-flavored cheese (cut in cubes) to the salad.
11. Let’s not forget about the Sweet Baby Ray’s….we go through gallons of this stuff during grilling season.
And voila! An all-around grilled meal. The salad was dee-lish….I just love how grilled corn has almost a popcorn-like taste. Mixed with the peppers, onions, and seasonings, all of the ingredients and flavors were easily accounted for.
We are happy eaters.
Are you a traditionalist with sweet corn and prefer it no frills, just straight off the cob? Or do you enjoy it in salads, relishes, or salsas as the hero ingredient?