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When corn on the cob starts showing up in the markets in the summer, I know it's officially summertime. And the livin' is easy! I love eating if off the cob, but it's easier and less messy to eat with a fork, especially if you're juggling a plate on your lap at a BBQ. And if you don't want to worry about keeping it warm for serving, simply make a Grilled Corn Salad using that same corn on the cob!
Shucking Corn Method
Do you like shucking corn? I used to hate it, but I developed a method that seems efficient and neat.
- Grab half of the silks and husks at the top of the cob with one hand.
- Grab the other half with the other hand.
- While holding one handful at the top of the cob, pull the silks and husks all the way down to the stem end with the other hand.
- Repeat on the other side.
- Most of the silks come off this way, but if you have strays that bother you, just pull them off .
As if corn on the cob wasn't good enough already, grilling it takes it up a notch! Adding that char to the sweetness of the corn is an amazing flavor combination.
However, if you don't have a grill, cut the kernels off of the cobs and saute them in a (cast iron) skillet to get the char.
Cutting it off the cob can be a messy affair, but if you cut more slowly with even strokes, it will help. You can also angle the cob into a large bowl so that as you cut, you don't have to worry so much about all the kernels flying around. Having a nice sharp chef's knife doesn't hurt either!
Simple and Few Ingredients
- Grilled Corn
- Red Peppers
- Pepper Jack Cheese
- Balsamic Vinaigrette
I like the red peppers and the cheese to be about the same size of the corn so I cut them in about ¼ - ½ inch cubes.
Make the balsamic vinaigrette by measuring all the ingredients for it into a pint-sized jar to shake. The vinaigrette pulls the flavors of the Grilled Corn Salad together in an unexpected way. There's tang, there's char, there's sweet, there's spice … It's all there in this salad! It tastes like summer!
More salads to try
Grilled Corn Salad
- 4 ears corn
- 1 8-ounce block pepper jack
- 2 red peppers
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- Shuck the ears of corn and grill till they are charred. Let them cool till you can handle them, then cut the kernels from the cob. Season with salt. Let it cool before mixing it with the red peppers and pepper jack.
- Cut the red peppers and the pepper jack into ¼-½ inch cubes and combine with the cooled corn kernels.
To make the Balsamic Vinaigrette
- Put all of the ingredients for the vinaigrette in a jar and shake to combine.
- Pour half of it on the salad and mix together. Taste to determine if you want more vinaigrette. Season with salt and pepper.
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