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Wednesday, July 11, 2012

Grilled Corn Salad

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 Boy is it hot out! Even though we do have air in the house, I don't really like to heat up the house more than I need to. So, during the summer, I love to serve salads with our dinners. I'm always looking for something to serve, when we have Mexican inspired main dishes and since I had some cobs of corn leftover, I decided to turn them into a salad. I lightly grilled them, until the kernels turned a nice golden brown and caramelized. Then I removed the kernels from the cob, tossed them with beans and tomatoes and made a wonderful dressing, full of Tex Mex flavour.

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This salad was amazing. I loved the sweet corn, paired with the fresh tomato and creamy beans. The tangy, sweet and savory dressing, made all the flavours shine and didn't overwhelm them. The kids thought it was silly that I turned corn into a salad, which they absolutely loved. Make sure to make this salad a bit in advance, so the flavours of the dressing have a chance to mingle with everything and soak in, leaving you with the best possible flavour.

Grilled Corn Salad
printable version

4 ears of cooked corn on the cob
1 can pinto beans, drained and rinsed
2 vine ripe tomatoes, seeded and chopped
1/4 C cilantro, chopped
juice of 1 lime
1/2 tsp lime zest
1/4 C olive oil
1 tsp honey
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper

Preheat your grill, to medium high heat. Grill corn, turning occasionally, until kernels begin to turn golden and caramelize. Cool slightly. Using a sharp knife, remove kernels from cobs, by standing the cob on it's flat end and carefully running the blade of the knife down the cob from the top. Discard cobs and place kernels in a bowl.

Add beans, tomatoes and cilantro to the bowl, with the corn. In a resealable jar, combine the lime juice and zest, olive oil, honey, cumin, chili powder, salt and pepper. Seal and shake vigorously, until everything is well combined. Pour over corn mixture and gently toss until everything is coated with the dressing. Refrigerate at least 1 hr (more if possible).

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10 comments:

Minnie(@thelady8home) said...

Wonderful recipe. Dressing sounds very yummy. Thanks a lot for sharing.

Ann said...

I just saw this yummy recipe at Amee's Fit and Fabulous Fridays. Love your addition of beans to the salad. It looks delicious and so satisfying!

Ericka Breedlove said...

This sounds like a great recipe for summer! And light too! Thanks for sharing on Foodie Friends Friday!

Debbie @ Easy Natural Food said...

I love salads like this - such a tasty combination of flavors, and it makes a very satisfying side dish. I'm hosting a weekly link up over summer specifically for salads of all types, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
www.easynaturalfood.com

I hope to see you there:)
Debbie

Tami @Around the Table with Tami said...

What a fresh side dish idea. Gonna try this one very soon. Thanks!

Walking on Sunshine... said...

This looks so good! I shared it on my Facebook page! Thanks for sharing at Foodie Friends Friday! Don't forget to come back tomorrow and VOTE!

Amee Livingston said...

Congrats Cindy, you are a Fit Feature this week at Amee's Savory Dish! I love this gorgeous corn salad!! :)

The Better Baker said...

Sounds like a perfect combo of flavors. Thanks so much for linking up at Weekend Potluck!

April @ The 21st Century Housewife said...

I love the Tex-Mex herbs and spices in your wonderful Grilled Corn Salad. It looks so colourful and delicious too!

Kim and Julie (Sunflower Supper Club) said...

Hello Cindy! Just wanted to pop in and let you know I picked your Grilled Corn Salad as my personal pick from last weeks Weekend Potluck. We are making it this weekend, it looks super delicious! Can't wait to see what you bring this week. Have a great weekend!
~Kim
http://sunflowersupperclub.blogspot.com/2012/07/weekend-potluck-28.html