Grilled Corn Salad

[Rachel Perlow]

Grilled Corn Salad

Serves 6 as Side.

This was a "use up what I had in the fridge" recipe. Feel free to substitute where necessary (like fresh red pepper for roasted, or Chipoltle in Adobo or Tabasco Chipoltle for the dried). The main things needed for the flavor I was looking for were the lime, red onion, tomato and cilantro.

When grilling corn, make extra. Serve some freshly grilled and make this salad the next day. We usually make extra anyway, so this was a good use of the corn we usually just nuke to reheat. The amount of ears is flexible, you want about 3 cups of corn kernals.

Yield: 4 cups

• 
  

Grilled Corn

• 4 ears of sweet corn
  
• 2 T olive oil
  
• salt
  

Other Ingredients

• 1 slice, red onion, about 1/4 cup finely chopped (or shallot?)
  
• 2 strips roasted and marinated red pepper, diced to the size of corn kernals
  
• 2 sundried tomatoes, finely diced
  
• 1 small fresh tomato (I had a couple of slices of beefsteak left over in the fridge), small dice
  
• 2 T fresh parsley, chopped
  
• 2 T fresh cilantro, chopped
  
• 1 lime, juiced
  
• 1/4 c olive oil (approx)
  
• 1 dried chipotle, seeded and finely minced
  
• salt and pepper to taste
  
• 1 tsp white vinegar (optional)
  

To Grill the corn: Rub the corn with olive oil and salt, then over a medium high flame, turn it 1/4 turn every three minutes for a total cooking time of about 12 mintues. Remove and enjoy some with dinner, chill the corn reserved for this recipe.

Using a sharp knife, remove the corn kernals from the cooled corn into a large bowl. Add all the other ingredients. The olive oil amount is flexible, depending on whether or not your red pepper and sun dried tomato were packed in oil. Taste for seasoning after it has chilled for at least an hour, stir then taste -- the chipotle needs to rehydrate, so it will get spicier as it sits.

If it needs more tartness, but not more lime flavor, you can add a teaspoon or so of vinegar.

Allow to chill/marinate in the fridge for at least two hours.

Keywords: Vegetarian, Vegetables, Side, Salad, Easy, Mexican

( RG1101 )