Summer means fresh, sweet corn available in all the grocery stores and roadside farm stands. At it’s best, it doesn’t usually need much more than to be boiled in salted water or grilled until lightly charred and served (with butter, optional). But if I’m entertaining or trying to get a little meal prep done and a few things tucked into the fridge for a few days, Grilled Corn Salad is one of my new, favorite things.
Grilling the corn enhances the natural sweetness and adds a little bit of a smoky flavour. Using a chipotle hot sauce, like the Cholula Chipotle Hot Sauce, adds an additional note of smoke. Chipotle peppers in adobo sauce would be a great substitution (or addition if you like things spicier), but sometimes they’re hard to find where I am and this chipotle hot sauce is wonderful. I start with 2 teaspoons of hot sauce because I love the flavour this one contributes but I can’t handle too much heat. But if you like things spicy, by all means use more!
Adding crisp cucumber and red onion, grape tomatoes (or cherry), green onion and cilantro gives the salad lots of different textures and flavours. The lime juice in the dressing adds tanginess that mixes well with the sweetness of the corn. This salad is such a great mix of fresh ingredients, it’s sure to be a hit!
Fresh Summer Grilled Corn Salad with Cucumber and Tomato
Fresh, sweet corn mixed with crisp cucumer and red onion and juicy grape tomatoes, all dressed in a tangy dressing with a hint of heat. Perfect for any summer meal.
Ingredients
- 4 corn cobs, husks and silk removed and washed well
- olive oil
- salt and pepper
- 4 Tbsp. fresh lime juice
- 1 large garlic clove, crushed
- 3 Tbsp. olive oil
- 1 tsp. salt
- 2 tsp. chipotle hot sauce
- 1 large English cucumber, trimmed, strips of peel removed (optional), cut in half lengthwise and sliced 1/4″ thick
- 1 1/2 cups grape or cherry tomatoes, cut in half
- 2 Tbsp. chopped fresh cilantro
- 1/2 small red onion, peeled and thinly sliced
- 2 green onions, trimmed and sliced
Directions
- Dry the corn cobs and brush with olive oil and season lightly with salt and pepper. Grill over high heat on a barbeque or grill pan until the corn is lightly charred on all sides. Remove from the grill and let cool enough to handle, then carefully cut the kernels from the cobs. If corn isn’t in season or you don’t have a barbeque or grill pan, you can use frozen corn. Heat a non-stick saute pan over high heat and add a little oil. Add the frozen corn kernels and saute, stirring, until the corn has started to turn a golden brown. Remove from heat.
- While the corn cools, combine the lime juice, garlic, olive oil, 1 tsp. salt, and chipotle hot sauce in a large mixing bowl and whisk together.
- Add the rest of the ingredients and mix well.
- Taste the salad and check for seasoning, adding more salt or hot sauce as needed.
- You can serve this immediately, or cover and refrigerate for a few days. If you keep it for a few days, taste again and check for seasoning and adjust as needed before serving.
Pam's Kitchen 