Grilled Sweet Corn Salad
When we fire up the grill to entertain, this side dish is always a big hit with our guests. Now, a lot of people grill corn on the cob for sure, but one thing our friends don’t expect is for Mr. and Mrs. Barbecue to transform it into a salad (we love to surprise folks). The grilled corn imparts a wonderful smoky flavor to this salad, and the red pepper and scallions add great color and crunch. The fresh lime juice and honey create a sweet tart dressing. This is a salad that can be prepared up to 2 days in advance, which is great for people on the go (like us)! And you may want to consider grilled sweet corn alongside most any grilled meat including chicken, steak, or pork chops. It’s the perfect accompaniment.
For an extra smoky flavor, grill the scallions until charred and soft, 3 to 4 minutes total, then finely chop.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tablespoons of the oil.
Step 2
When the grill is hot, grill the corn for 7 minutes, using tongs to turn the cobs as necessary for even cooking, until the corn is nicely charred on all sides. Remove the ears from the grill. (Alternatively, you can broil the corn, turning as necessary for even browning.) When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and transfer them to a large bowl. Add the bell pepper, scallions, and cilantro or parsley.
Step 3
In a small bowl, whisk together the remaining 2 tablespoons oil with the lime juice, maple syrup, salt, pepper, and Neely’s Barbecue Seasoning. Pour the dressing over the corn mixture, toss well to combine, and taste to adjust seasonings (adding more salt, pepper, or lime juice as desired). Serve at room temperature.
