One of my favorite side dishes of the spring and summer is grilled corn. Sometimes, though, it’s important to break away from the simple and delicious go-to dish of grilled corn with butter and salt. We had this easy grilled corn salad for a Memorial Day picnic and it was a hit!
Corn on the cob
Red pepper (either throw a fresh pepper on the grill to roast, or buy roasted red peppers)
Salt & pepper
Fresh herbs like cilantro (optional)
To grill the corn, leave the husks on the ears and douse them in water. Put the corn directly on the grill and cook, turning regularly, until the husks are all blackened and the corn kernels have started softening. While the corn is cooking, put the red pepper on the grill as well, and cook, turning regularly, until the skin is blackened and the pepper is roasted. (The pepper will not take as long to cook as the corn will.)
Once the pepper is roasted, peel away the blackened skin and dice up the pepper. Finely dice the jalapeno, and if using tomatoes in your salad, chop or dice them as well.
Cut the corn off of the cob, and toss the corn with the other veggies.
The dressing is very simple. Combine olive oil, a lot of lime juice, and salt and pepper. If you have fresh herbs like cilantro on hand, that would be a delicious addition to the salad. Toss the veggies in the dressing and chill prior to serving.
This easy grilled corn salad has the perfect blend of sweetness from the corn and red peppers, along with the freshness of the citrus dressing, and the subtle heat of the jalapenos. It will be a great addition to your next cookout or family get-together.
Do you grill your own peppers? How do you like your corn on the cob prepared?