Fresh grilled corn salad. Photo courtesy QVC.
Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable.
David says, “I love to have a side dish that can be thrown on the grill so that it carries the smoky, char-broiled flavor into the rest of the meal.
“This grilled corn salad is a perfect balance of bright, fresh flavors and smoky-sweet corn. Prepare your other ingredients first, so that you can tend to the grill without distraction.”
Serve it as a side salad with anything. No matter how much you make, it will disappear quickly.
RECIPE: GRILLED CORN SALAD
1. PREHEAT a barbecue or indoor grill to medium.
2. CAREFULLY PEEL back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.
3. GRILL the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.
4. PREPARE the salad: Cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.
Find more of David Venable’s recipes at QVC.com.
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