I know that the rain hasn’t exactly been the most conducive to grilling out, but hopefully some of you have at least postponed the festivities until this weekend then the weather clears up.
While I’ve given you guys plenty of primers on BBQ (Pulled pork, BBQ ribs, and whole hog), here is one of my go-to recipes for a nice grilled corn salad side dish to serve alongside any grilled meats your heart desires.
While many like to grill corn in the husk, I prefer to throw it on the grill naked, getting a nice, even char across the kernels. This adds a lot of flavor to this salad, and pairs well with the acid-heavy lime dressing.
Grilled corn salad with lime dressing
1 ear corn/person, grilled until browned
1-2 lbs Cherry tomatoes, halved
1-2 red bell peppers (chopped)
Oil, salt, +pepper
2-3 limes (juiced)
4 tablespoons olive oil
1/2 cup-1 cup sugar (to taste)
4 tablespoons onion powder
Cayenne to taste
This is super easy, and in the summer months, a great side for a cook out. After removing the husks from the corn, place onto a hot grille. Cook the corn, turning every few minutes, until you have a nice char/browning on all sides. Once the corn is properly cooked, remove from the grill. Using a good chef’s knife, strip the kernels from the corn and set aside in a bowl to cool.
From here, it is pretty simple. Combine all of the ingredients for the dressing in a bowl and mix in the corn, cherry tomatoes, red bell pepper, and scallions. Serve and enjoy.
- By Jon Watson, Food & More blog