Happy Memorial Day! I hope all of you are enjoying time with your families. We are going to my brother-in-law and sister-in-law’s house for some BBQ and swim time! I can’t wait to spend time with them, and my 3-year old nephew who I shall squeeze and kiss repeatedly upon seeing!
For the BBQ, we are bringing a delicious Grilled Corn Salad. My dearest friend, Danielle, made this for us earlier in the week when she was here for my sons’ graduation.
Grilling the corn really brings out the sweetness.
Add cayenne and chili powder in the dressing for a little kick, and you have sweet/spicy tasty goodness!
GRILLED CORN SALAD
5-6 ears of corn
Olive oil, salt, pepper for corn
1 Red bell pepper, diced
1 Jalapeno, seeded and diced
1/2 red onion, diced
Handful of cilantro, chopped
Juice of two limes
1 1/2 tsp honey or agave (use agave to make vegan)
1/8-1/4 tsp cayenne pepper, to your liking
1 1/2 to 2 tsp chili powder, to your liking
1 1/2 tsp olive oil
Pinch of salt
1. Grill the corn – Heat grill to high heat. Place each cob of corn on aluminum foil (shiny side away from food). Drizzle olive oil and sprinkle with salt and pepper. Wrap corn in foil. Grill for 15-20 minutes, turning the corn every five minutes.
2. While corn is grilling, chop your veggies and make the dressing. For the dressing, add all of the dressing ingredients and whisk until the honey dissolves. Set aside.
3. Remove corn from grill and let cool. Once it’s cool enough to handle, cut corn off the cob and place into a bowl. Add remaining veggies, then pour dressing over the top and mix well.
This salad is great warm, room temp, or cold! Other great mix-ins are avocado or chorizo, which is a spanish pork sausage.