Grilled Corn Salad
Not much else says summer like a pile of golden ears of corn wrapped in their crisp, green husks. This grilled salad brings out the natural sweetness of fresh corn.
Ingredients
Makes 8 servings / Prep: 25 min., Grill: 20 min., Soak: 15 min., Cool: 10 min.
- 18 ears fresh corn in husks
- 1 large red bell pepper
- 5 green onions chopped
- ½ cup cider vinegar plus 1 tablespoon
- 1½ tablespoons honey
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil
Instructions
- Soak corn in husks in water 15 minutes.
- Cut bell pepper in half lengthwise; remove and discard seeds and membrane, and flatten pepper with palm of hand.
- Set aside.
- Coat grill rack with cooking spray, and place on grill over medium-high heat (350° to 400°).
- Place bell pepper, skin side down, on rack; remove corn from water and add corn in husks to grill.
- Grill, covered with grill lid, 15 to 20 minutes or until corn is tender and slightly charred, turning occasionally, and pepper is charred.
- Cool corn.
- Place pepper in ice water until cool; peel and discard skin.
- Remove husks, and cut kernels from cob; place kernels in a large bowl.
- Chop pepper; add pepper and green onions to corn.
- Combine vinegar and next 4 ingredients.
- Gradually add oil, stirring constantly with a wire whisk.
- Pour dressing over corn salad; toss gently.
- Serve immediately, or chill thoroughly.