Grilled Corn Salad
To turn this corn salad into a showstopper i added avocado never a bad choice and livened up the dressing via paprika and lime juice.
Grilled corn salad. Season with salt and pepper. This quick and easy grilled corn salad is a play on esquites a wildly popular mexican street food. Remove from grill and allow to cool. How to make grilled corn salad.
Remove and allow to cool for 10 minutes then slice the kernels off the cobs. Also known as corn in a cup esquites are the cobless equivalent to elotes grilled mexican street corn topped with mayonnaise various spices and crumbled cojita cheese. Preheat a grill on high for 5 minutes. Place grilled or toasted corn kernels chopped bell pepper chopped zucchini red onion cilantro and serrano if using into a large bowl.
Its simple but perfectly balanced seasoned and bursting with bright flavors. Reduce the heat to medium high and grill the corn with the cover closed and turning occasionally until some kernels are black about 12. Keep turning them every so often until there are a few good char marks here and there. Grilled corn is mixed with diced green bell peppers tomatoes red onion fresh cilantro and olive oil.
Brush ears of corn with butter. Season with salt and pepper. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Cook the corn in a pot of boiling water for 10 minutes.
Set aside for at least 30 minutes to allow flavors to blend before serving. Once you combine the sweet grilled corn with the other ingredients and top it with the dressing this salad becomes something truly special. Slice the kernels off of the cob and place into a bowl. No need to put anything on the corn at all just remove the husks and place the cobs on a heated grill.
Combine the grilled corn kernels with the remaining salad ingredients. Drain then brush with olive oil and grill in a hot griddle pan or over hot coals. 5 assemble and serve the salad. Add the cumin olive oil vinegar or lime juice and crumbly cheese if using.
To make sure those flavors are at their best allow the salad to sit for at least 30 minutes before eating. Toss until evenly mixed. Grill or broil corn for 7 minutes or until ears are lightly browned. Combine the warm corn kernels with the green pepper diced tomato onion cilantro and olive oil.
Grill turning occasionally until kernels are very tender and charred in spots 1012 minutes.