There is no better time than Summertime to eat corn on the cob. The in-season vegetable brings a crunchy sweetness that can only be matched by dousing it in butter and salt and pepper (or my personal favorite, sprinkled with Chile Margarita). However, sometimes the monotony of the same old cooked corn gets boring. And by the end of summer, perhaps you've run out of ideas. This grilled corn salad is ideal.
The diversity of a grilled corn salad is what makes it so unbelievably delicious. Grilling corn brings a charred, bitter and smoky flavor that perfectly compliments the sweetness of the corn cob. As if that isn't enough, you can add about any Mexican cuisine inspired flavor you want to make this salad even more incredible (if possible). It is important to use fresh coriander and fresh mint as these are irreplaceable in this recipe as the freshness of these herbs cannot be found in substitutes.
Another step of the recipe that I highly encourage is to boil the corn with the husks on until almost cooked. After they are cooked you can start the process of grilling them with the husks on. While it is possible to skip this step and achieve the same flavor, the texture of the corn can be compromised. Compromised texture comes from the corn kernels being dried out from the smoke. If you pre-blanch/cook them, you will be able to get the best result. Make this salad as a clever side for a potluck or serve with tortilla chips and enjoy as a dip at a party.
- 5 corn cobs (sweetcorn if available)
- 2 avocados (skin removed and chopped)
- 1 tomato (Roma if available, washed and diced)
- 1 tablespoon coriander (fresh; washed and finely chopped)
- 1 tablespoon mint (washed and finely chopped)
- 1 small red onion (diced)
- 1/4 cup feta cheese
- 4 tablespoons olive oil
- 1/2 lime (juiced)
- 2 tablespoons cilantro (finely chopped)
- 1 teaspoon cayenne pepper powder
- salt to taste
- pepper to taste
- Start by putting the diced onion, tomato, and herbs in a medium mixing bowl. Add olive oil, lime juice, and cayenne pepper, then mix.
- In the meantime, boil a large pot of water. When boiling, add the corn with husks on for approximately 5 minutes. Remove and allow to slightly cool.
- When cool enough to handle, remove husks. Grill for approximately 8 minutes or until corn is completely cooked. Make sure to rotate the corn so it gets charred on all sides.
- When cooked, cut the kernels off of the corn and place in the mixing bowl with olive oil, lime juice, and cayenne pepper.
- Add the chopped herbs to the mixing bowl and lightly mix together.
- Lastly, add the cilantro, coriander, mint, avocado, and feta cheese to the bowl. Next, add salt and pepper to taste then mix one last time.
- Allow to chill in the refrigerator for about 2 hours. Remove and serve!
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||4 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||7 g|