Grilled Sweet Corn Salad Recipes

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Steps:

• For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
• Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
• For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
• Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
• Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

Steps:

• Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
• When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
• Or you can broil the corn, turning as needed for even browning.
• When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
• In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
• Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
• Serve at room temperature. Enjoy!
• Note:.
• For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.