Grilled corn salad
Number of Servings: 6
Prep: 40 min | Cool: 30 min
Grill: 30 min
1/3 cup olive oil
1/3 cup lemon juice
1 tablespoon Worcestershire-style marinade for chicken
3 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
Few dashes bottled hot pepper sauce
6 fresh ears of corn (with husks)
2 tablespoons butter, softened
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon black pepper
20 miniature sweet peppers or 4 medium sweet peppers, seeded and halved
1/2 cup finely shredded cotija or Parmesan cheese (2 ounces)
Romaine leaves (optional)
1. For dressing, in a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, the 1/2 teaspoon black pepper, 1/4 teaspoon salt, and the hot pepper sauce. Cover and shake well; refrigerate until ready to serve.
2. Peel back cornhusks but do not remove. Gently rinse corn and scrub with a stiff brush to remove silks. Spread butter over corn. Sprinkle with rosemary, the 1 teaspoon salt, and 1 teaspoon black pepper. Fold husks back around corn and tie with 100%-cotton kitchen string or strips of husk.
3. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until corn kernels are tender, turning and rearranging ears occasionally. Add sweet peppers to grill the last 8 to 10 minutes of grilling, turning often to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place corn and sweet peppers on grill rack over heat. Cover and grill as directed.). Cool ears for 30 minutes. Remove string; peel back husks. Cut kernels from cobs. Remove stems from sweet peppers and cut into bite-size pieces.
4. In a large bowl combine corn, peppers, cheese, and dressing; toss lightly to combine. Serve warm or at room temperature. If desired, serve salad over a bed of romaine leaves.
Nutrition Facts: 260 cal., 19 g total fat (2 g sat. fat), 9 mg chol., 24 g carb., 138 mg sodium, 4 g fiber, 7 g sugar, 7 g pro.
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