Grilled Corn Salad
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!
Ingredients
- 4 ears corn
- 1 8-ounce block pepper jack
- 2 red peppers
Balsamic Vinaigrette
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- 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.
Notes
If you don't have a grill or don't want to fire it up, saute the corn in a skillet till caramelized.
Tried this recipe?Let us know how it was!