There is nothing like fresh corn in the summer.
Can I get an amen?
I love it just about any way that it is prepared including just cutting it off of the cob and nibbling on it raw or throwing it raw into a salad with fresh greens. I was so happy to find the first corn of the season in the market on Saturday.
I had planned to make something with it this past weekend and didn't get around to it with all that was going on around the house. As I was checking my Facebook page today, the perfect recipe appeared on my wall and I knew it was destined to be dinner tonight.
It was fresh and healthy and I had all of the ingredients in the kitchen. If only I had gotten this recipe before the party on Sunday, I would have made it a point to treat my guests to this dish. It was fantastic!
So without further adieu, I give you.....
Charred Corn Salad
Adapted from Shutterbean
For the Salad:
4 cobs fresh white corn
extra virgin olive oil for brushing
1 orange pepper, diced *(I used a red pepper because that's what I had.)
1 avocado, peeled and chopped
1 jalapeno pepper, seeded & finely chopped *(I roasted my only pepper before I found this recipe so I used that. It made it really spicy. Next time, I will use a raw one.)
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped (or cilantro!) *(I used cilantro!)
1 tablespoon fresh mint, chopped
For the Dressing:
1 large garlic clove, minced *(I had some roasted garlic left over from the weekend so I used that.)
1 teaspoon fresh grated ginger
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon honey
2 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
Preheat grill to medium high. Shuck corn and brush lightly with olive oil. Place on grill and cook for 12 to 15 minutes, until golden brown on all sides. Remove from heat and let cool.
For the dressing:
Combine garlic, ginger, lime juice, vinegar and honey in jar. Add in the olive oil and seal jar. Shake until dressing is uniform. Season with salt and pepper. Set aside.
Scrape kernels off corn cobs with a knife and place in a large bowl. Add dressing and mix. Add in the pepper, jalapeno, green onions, parsley (or cilantro) and mint and stir until combined. When ready to serve, add the avocados.
I can't wait to make this again!
Thanks so much for stopping by!