Grilled corn salad has got to be one of my new favorite dishes. If it’s cold and rainy outside or if you just don’t want to bother cleaning up a big ole’ BBQ grill (I hear you on that one!) , no problem. Just grill the ears on an oiled cast iron skillet. They turn out beautifully with just the perfect amount of smokey char. If corn is out of season, use frozen corn. Cook it in the skillet the same way as you do the ears.
This salad is so versatile that I’m still finding ways that I like to eat it. Corn salad can be served cold so it’s a beautiful picnic dish. Pretty enough for a party, the salad looks adorable topped with a bit of sour cream or Tofuti sour cream and a little dash of paprika on top. Sprinkle teeny pieces of cilantro leaves or fresh chopped parsley and you have a lovely presentation.
A fast lunch option is to make the salad into a burrito on a whole wheat tortilla. YUM! It’s also perfect to heap into a zucchini and black bean taco. And, oh my gosh! Wait till you see the pics of the salad on crostini. That and other crostini variations will make it into a post real soon. I’ll link it here when I get that article up and running.
OH! And here is a tip for getting all those little corn silks off the ear. Remove them as well as you can in the shucking and washing. Then hold the ear right into the fire flame turning continuously. The little silks shrivel and curl right up in the fire and then you just brush them off when they are cool enough to handle.
Grilled Sweet Corn Salad with a kick
- 4-6 ears of fresh sweet corn, shucked and washed
- 1 cup of tiny little tomatoes (I’ve used red, orange and yellow tomatoes quartered)
- 3/4 tsp chopped fresh thyme leaves
- 3/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 tsp Mrs. Dash Fiesta Lime salt free spice mix (or salt and pepper to taste)
- 1/4 tsp light brown sugar
- 1/2 cup chopped fresh cilantro leaves or fresh parsley
- 3 tbsp olive oil
- 1 tbsp fresh lime juice
- (Optional) 1 cup of Tofuti sour cream or regular sour cream as you like
- Stir together the dry ingredients, paprika, sugar, thyme, and Mrs. Dash
- Char the ears of corn on a grill or a cast iron skillet oiled with a little olive oil. Use tongs to repeatedly turn corn until slightly blistered and charred.
- When cool enough to handle, cut the kernels into a large bowl.
- Toss with cilantro, oil, lime juice and the mixed dry ingredients.
- Fold in the quartered tomatoes.
- Serve with a dollop of sour cream if you like. I use the Tofuti and it’s delicious.
- Refrigerate until ready for use. Can be kept for a week.