It's corn season - yipppee!! I love a fresh, sweet ear of corn on the cob in the summer. Here's another recipe from Matilda's Summer Garden Party. This grilled corn salad can be changed up with the addition of different herbs and vegetables, but the base always stays the same - amazingly delicious grilled corn!
Grilled Corn Salad
Serves 8
Ingredients:
6 ears of corn
1 jar of roasted red peppers
4 green onions, sliced
1/2 cup chopped fresh parsley
1 lemon, juiced
4 tablespoons olive oil, plus a little more for brushing corn
1 teaspoon sugar
Salt and pepper, to taste
Directions:
Remove the hull and silks from corn and wash thoroughly. Brush with olive oil and sprinkle with salt and pepper. Place corn on grill for approximately 8 minutes or until corn appears to be a medium brown.
Allow corn to cool. Once cooled, remove kernels from cobs and place in a large mixing bowl. Add one jar of roasted red peppers, chopped, sliced green onions, 1/2 cup chopped fresh parsley
In another small mixing bowl, mix olive oil, lemon juice (you can add some zest too if you really like lemon), and sugar - add salt and freshly ground pepper to taste.
Pour dressing over corn mixture and toss to combine. Taste and adjust seasoning. Like I've said before, if the pop of flavor isn't quite there, add more salt and pepper and taste again. You can always add more salt, but you can't take it away.
Cottage Mama's Note: I just made a variation of this salad that was great as well. I used cherry tomatoes (halved) from our garden instead of roasted red peppers and I used cilantro instead of parsley. This went perfectly with our beef and avocado tacos!!
PS: So many of you emailed and asked for a tutorial on the Gathered Ruffle Camera strap that I will be putting one together for you in the coming week.
0 comments:
Post a Comment