Grilled corn salad

Sweet corn!  I’m trying to keep some kind of cold salad in the fridge all the time this summer, as a quick side to go with whatever we might grill. I have made this salad without grilling the vegetables but this time thought that would be a perfect step to improve it. My husband stopped at a stand and brought home the first sweet corn of the summer, so yesterday I bought a whole pork loin and dry rubbed it with a mix from the 12 Bones Smokehouse book, let it rest in the refrigerator overnight, then put it in the smoker for about 3 hours. While it was cooking I grilled the corn, red pepper, and onion.

Grilling vegetables is a good way to intensify their flavors. Give anything you want to grill a coat of olive oil after prepping them. I cut the pepper in half and seeded it first. The Walla Walla onion was cut into 1/2″ slices, and the corn was husked. Corn takes about 30 minutes, peppers and onions about 20 minutes.

This is simply dressed with olive oil and lime juice, tossed with fresh chopped cilantro, and seasoned with cumin, salt and pepper. It’s best made a day ahead so the flavors can blend in the refrigerator overnight.

– Joan, 27 July 2018

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Grilled corn salad

  • 4 ears sweet corn, husked and grilled
  • 1 large red pepper, seeded, cut in 1/2 and grilled
  • 1 medium Walla Walla or Vidalia onion, peeled, cut into 1/2″ thick slices and grilled
  • 1 15-oz. can black beans, drained and rinsed
  • 1/4-1/2 cup cilantro, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon ground cumin
  • salt and pepper to taste

To grill vegetables

Husk the corn, seed and cut the pepper in half, and slice the onion. Brush all sides of everything with olive oil and place on a hot grill. Turn flame to low. Turn the corn about every 10 minutes to char all sides. Turn the pepper and onion after 10 minutes. Remove all and allow to cool.

Mixing the salad

Slice the kernels off the corn and chop the pepper and onions. Chop the cilantro. Drain and rinse the beans. Place everything in a large bowl and pour in the olive oil and lime juice. Add the cumin and salt and pepper to taste. Toss it all together, taste and adjust seasonings but be a little cautious. Flavors will be more pronounced after spending the night together. Cover and refrigerate for several hours or overnight. Serve cold or at room temperature.

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