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Tuesday, June 21, 2011

Charred Corn Salad

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! 

This post is being shared here with the Hearth and Soul Blog Hop
and here with Let's Do Brunch.

Thanks so much for stopping by!


Hearth and Soul Hop at Zesty South Indian Kitchen

27 comments:

  1. Candace,

    Thanks for sharing this wonderful salad for Hearth and soul hop. It is really delicious with charred corn and kick from roasted Jalpeno peppers. Dressing sounds wonderful.

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  2. You get an AMEN from me, and that is one great looking salad, Candace! I can't wait to try it!

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  3. a perfect summer recipe. crunchy and colorful! lovely share, candace.

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  4. Oh, I can't WAIT to make this!!! I'm all about the summer salads and fresh veggies:)

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  5. Corn is so summer! What a delicious and healthy salad

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  6. I love this type of salad and corn in the summer is one of my favorite things. Deeelicious :D

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  7. Wow, I almost never eat corn, but this is just way too tempting! And that first photo of the 'sugar and cream' corn is beautiful. You managed to get every little corn hair off! LOL Beautiful photos and great recipe!

    Be sure to enter my Soap'n'Such Giveaway if you haven't already. :-)

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  8. What a wonderful and refreshing salad! Thanks for sharing!

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  9. great recipe and i am a corn lover. i can't wait to purchase some fresh corn and do this.

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  10. This is a wonderful salad, filled with my favorites, particularly corn and avocado. Yes, I can see myself making this soon and enjoying it. Thanks for sharing this on Let's Do Brunch.

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  11. This sounds so good Candace. Oh, it just looks and sounds like summer - LOVE it!!

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  12. Raw sweet corn is just the best! I can't wait to pick it up once it hits farmer's markets here. This salad sounds fantastic! I'd throw in some beans and call it a meal.

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  13. That looks like pure, summer-time heaven! I'm going to have to try that recipe...thanks for sharing it.

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  14. girl- talk about a great cook! You are amazing. This looks so absolutely perfectly delicious I am wishing you were here right now to cook it up for me! Love Love the flavors and the pictures are awesome! You continue to amaze me!

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  15. Perfect for summer! I want some now!

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  16. I just want to dig a fork in to my screen and eat it! nom nom nom nom

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  17. Thank you all for stopping by and for your wonderful comments and encouragement! You have made my day. :)

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  18. That salads looks just yummy. Perfect summer salad.

    Thank you for stopping by.

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  19. Corn is also one of my fav and these days it tastes like candy. I love the way you made the salad .. looks lovely. Thanks for sharing this with Hearth and Soul Hop! :)

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  20. This sounds (& looks) delicious! I hope I get corn from my garden...it's my first time growing it. Can't wait to give this a try!

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  22. Oh, this looks fabulous!!! I love corn salads and yours is chock full of my favorite ingredients.

    Thanks for your sweet comment on my guest post on Brandie's blog. Nice to visit your lovely site :)

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  23. Mouth watering. Guess it will be made soon, like this week, like today! Yummy

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  24. It's lovely to discover your blog! Thank you for sharing this wonderful recipe with Let's Do Brunch and with The Hearth and Soul Blog Hop. I like the fresh, healthy ingredients you have used, and the corn, pepper, avocado and jalepenos sound wonderful together - lovely dressing too!

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  25. While I'm not a fan of corn salad, that first shot is lovely!! When we lived in Northern CA, we used to get fresh corn from the roadside stands. Sometimes we just ate corn on the cob and fresh melon for dinner in the summer on the patio. So delicious!

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