corn salad

Grilled Corn Salad

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Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

  • your child or grandchild wears braces
  • your parent or grandparent wears dentures
  • you hate the mess and fussiness of eating corn-on-the-cob
  • you've had your fill of corn-on-the-cob
  • you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

  • 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
  • 1 cup cut up grape or cherry tomatoes
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped chili pepper, optional
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Grilled Corn and Green Bean Salad

I’ve been reading so much about the drought in the west and the deteriorating corn crop and surging prices that I bought an armload of corn recently. I figured I’d get me some great sweet summer corn before there was none left. Unfortunately you can’t keep corn long. It turns from sweet to starchy over time. So I grilled whatever remained of my stash and made salad out of it.  

 Grilled Corn Salad is thrillingly bright and colorful. It is also very good to eat and goes with almost any entree or other side dish. 

 Grilled Corn and Green Bean Salad   

 3 cups corn kernels (from 2 large grilled ears of corn) 

 1 cup cut up cooked green beans 

 1 cup cut up tomatoes 

 1 avocado, peeled and diced 

 1/4 chopped red onion
 

 1 small chili pepper, deseeded and chopped 

 3 tablespoons extra-virgin olive oil
 

 2 tablespoons lime juice
 

 1/4 cup chopped fresh basil 

 salt
 and freshly ground black pepper 
to taste 

 Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper. Makes 6 servings

I’ve been reading so much about the drought in the west and the deteriorating corn crop and surging prices that I bought an armload of corn recently. I figured I’d get me some great sweet summer corn before there was none left. Unfortunately you can’t keep corn long. It turns from sweet to starchy over time. So I grilled whatever remained of my stash and made salad out of it.

Grilled Corn Salad is thrillingly bright and colorful. It is also very good to eat and goes with almost any entree or other side dish.

Grilled Corn and Green Bean Salad

3 cups corn kernels (from 2 large grilled ears of corn)

1 cup cut up cooked green beans

1 cup cut up tomatoes

1 avocado, peeled and diced

1/4 chopped red onion


1 small chili pepper, deseeded and chopped

3 tablespoons extra-virgin olive oil


2 tablespoons lime juice


1/4 cup chopped fresh basil

salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper. Makes 6 servings