Total time: 30 minutes to prepare
If you’re in need of some color in your life, I have the solution. Make this salad. This is a beautiful, bright, colorful roasted corn salad good-looking to the eyes and to the stomach. The secret is the corn. There’s something about grilling corn directly on a charcoal grill that is out of this world. All the sugars from the corn come alive giving this salad a little sweetness. But with the texture from the pepper, bite from the red onion and heat from the jalapeño, it gives this salad some dimension. It’s light. It’s different. It can be eaten at room temperature or chilled. I’ve added it to a bed of spinach and salad dressing, I’ve even used it as a topping for tacos, or simply, just eaten alone. A seasonal salad, effortless to put together, but very memorable to eat.
6 whole corn
1/2 cup red onion, finely diced
1/2 cup orange bell pepper, finely diced
1/2 cup cilantro, roughly chopped
1 large jalapeño, fined diced
1 1/2 lemon, juiced
salt + pepper
1. Roast the corn. On a preheated charcoal or gas grill, roast the ears of corn directly on the rack. This will probably take 15-20 minutes. Be sure to rotate the corn occasionally to get a good color all over the corn.
2. Prep veggies. While the corn is grilling, prepare the vegetables. Finely dice the red onion and orange bell pepper roughly the same small size. Chop the cilantro and finely dice the the jalapeño. Place everything in a serving bowl. As soon as the corn is ready, remove from the grill. Allow to cool off for a few minutes. On a cutting board, stand each corn vertically and glide the knife down the cob to remove the kernels. Add the roasted kernels to the bowl of vegetables.
3. Combine everything together. Once you have all the veggies in a bowl, season with salt and pepper, drizzle a heavy dose of olive oil and squeeze fresh lemon juice. Toss everything together. Taste to be sure it’s flavored nicely. Add more seasoning if you think it needs more. Cover with plastic wrap and refrigerate until ready to serve.
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