As much as everyone loves corn on the cob, there does come a time, later in the summer, when a little variety is welcome. This is a great side dish salad, adapted from Food & Wine. I served it with some grilled pork chops, but it would work with just about anything. Serves 4.
Grilled Corn Salad
- 4 large ears of corn, shucked (about 2 ½ cups)
- olive oil
- salt and pepper to taste
- 1/2 small red onion, thinly sliced
- 2 1/2 tablespoons lime juice
- 1 teaspoon maple syrup
- 1 jalapeno, seeded and thinly sliced
- 3 tablespoons mint leaves, coarsely chopped
- 3 tablespoons parsley, coarsely chopped
- 3 tablespoons cilantro, coarsely chopped
Heat a grill or grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning until cooked and charred in spots, about 12 minutes. Let cool.
Meanwhile, in a small bowl, combine the onion and lime juice and let stand 10 minutes. Add the syrup, jalapeno, 2 tablespoons olive oil, salt and pepper and mix well.
Working in a large bowl or on a cutting board, cut the kernels off the cobs (you want chunks here). Add the onion dressing, mint, parsley and cilantro, and toss. Serve and enjoy!
My verdict: This was a great, fresh side dish! I made it on a grill pan and it came out fine. It would probably be even better on a charcoal grill. I used the maple syrup, but am not sure how necessary it is.
Wondering how some cheese (feta or a Mexican queso fresco) would be.
I find cutting the kernels off of corn more difficult in a bowl, but if you don’t want to be cleaning corn up, it’s neater that way. The Barefoot Contessa just shared her way of cutting corn. She cuts off the bottom so it will stand tall and puts a clean dishtowel on the counter so you can just gather up any strays. Save the cobs and freeze them for corn chowder later on in the fall.