You seriously need to make this. Why? Because it has the potential of being your GO-TO SUMMER SALAD of 2011. The kind of salad you make so often, you don’t have to refer to the recipe anymore. The salad at the party that everyone asks about! The salad that you amaze people with when you top it on grilled pizza! The one that makes you love summer and everything that it stands for….sweltering heat included!
See where I’m going with this?
Why is it delicious? Well, the charred white corn is sweet, smoky & crunchy. The lime and jalapeno dressing make it spicy/zesty! The orange peppers give extra color /crunch and the creamy avocados well…they’re the reason why I couldn’t stop eating this salad. Get out your grocery list and put this on there.
And we’re off!
Get those husks off your corn!
Lube them with olive oil!
Gather your dressing/salad ingredients. Making food outside is fun!
In your dressing you need lime juice, olive oil, ginger & garlic.
There’s also honey in there too!
Mix it all up in a jar!
Chop up your parsley & mint!
And here’s a jalapeno for you to mince! Wash your fingers afterward.
Get that corn off the cob! This is why it’s good to make outside. Messy!
Toss the corn in the bowl with your dressing!
Add your greens & pepper. MIX!
Just before serving, chop up your avocado. Toss it in. Gentle.
Put it in a bowl and enjoy!
Starchy, sweet, tangy, zesty & REFRESHING!!!!
Charred Corn Salad
Makes 4-6 servings
(recipe from For the Love of Salad by Jeanelle Mitchell)
For the Salad:
- 4 cobs fresh white corn
- extra virgin olive oil for brushing
- 1 orange pepper, diced
- 1 avocado, peeled & chopped
- 1 jalapeno pepper, seeded & finely chopped
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley chopped (or cilantro!)
- 1 tablespoon fresh mint, chopped
For the Dressing:
- 1 large garlic clove, minced
- 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 & 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 & let cool.
For the dressing:
Combine garlic, ginger, lime juice, vinegar & honey in jar. Add in the olive oil and seal jar. Shake until dressing is uniform. Season with salt & pepper. Set aside.
Scrape kernels off corn cobs with a knife & place in a large bowl. Add dressing and mix. Add in the pepper, jalapeno, green onions, parsley & mint and stir until combined. When ready to serve, add in the avocados and dig in!