Grilled Corn Salad

Sweet corn is one of my favorite summer sides. Corn is very tasty, nutritious, versatile and dirt cheap this time of year. It can be boiled, broiled, stewed, grilled, fried and sauteed. If the corn is really good and sweet you can even eat it raw.

My favorite way to eat corn is grilled on the BBQ. I like to grill corn over hot coals until is gets charred on the outside and slightly undercooked in the middle. Charring the corn caramelizes the sugars and increases the flavor. You can also steam corn on the grill by soaking the whole ear corn in its husk and then cooking over a hot grill.

Once you have grilled the corn you can top it with butter, olive oils, spices, herbs and sauces. These are some of my favorite ways to dress a hot ear of corn.

1. Melted butter and dusted with herbs and spices like Oldbay, herbs de province, curry powder and salt and pepper.

2. Olive oil, dried Italian herbs and Parmesan cheese.

3. Mix together olive oil, sri racha or harissa

4. Butter, lime and taco seasoning.

Grilled corn can also be made into so many great side dishes. My favorite summer side dish is corn salad with ripe tomatoes and herbs. Below is an easy recipe for grilled corn and tomato salad. You can mix it up and add grilled garden vegetables, and different herbs like fresh basil and tarragon.

This salad can be served with grilled meats and seafood, turned into a cheesy mexican dip, topped on a pizza or made into a summer soup or gazpacho.

Now get corn crackin! Chef Egg

Grilled Corn and Tomato Salad

3 ears Corn, Shucked

3 Tomato, Diced

1/4C Red Onion, Diced

1/4C Cilantro, Chopped

2 t Honey

1 T Olive Oil

1 Lime, Juiced

1/2 t Cumin

Salt and Pepper

Grill the corn on all sides over high heat and let it cool. Place an ear of corn in a bowl and carefully slice the kernels off the cob. Place the rest of the ingredients into a bowl and toss to combine.


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