Roasted Corn Salad
by Caren McSherry
This delightful grilled corn and vegetable salad is a must for your outdoor BBQ parties. It pairs perfectly with any protein or sits proud all by itself. This will not disappoint.
Salad Ingredients:
- 4 fresh corn cobs, peeled and cleaned of all silk
- 1 large red pepper cored and cut into quarters
- 1 large sweet onion peeled and cut into quarters (leave the root end intact)
- 1 can whole black beans, (12 oz /375 ml) drained and rinsed well
- 2 tablespoons pickled jalapeño peppers finely chopped
Dressing Ingredients:
- 1 garlic clove, minced
- 1 heaping tablespoon Dijon mustard
- 1/4 cup White Balsamic Vinegar
- 2/3 cup lemon-infused olive oil
- sea salt and ground pepper, to taste
Garnish Ingredients:
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled feta or chèvre
Method:
1. Heat the BBQ to medium high, brush the corn lightly with olive oil, and place on the grill. Char evenly on all sides. Cool and cut the kernels from the cob and transfer to a large mixing bowl.
2. Grill the pepper and onion in the same manner, then cool and cut into small dice. Transfer to the corn bowl. Add the drained beans and jalapeño, stir to combine.
3.In a small bowl, combine the garlic, Dijon, and vinegar. Whisk together, and then in a slow steady stream pour in the oil, whisking all the while. The dressing will thicken as you whisk. Season with sea salt & pepper.
4. Pour the dressing over the vegetables, stir to combine, and transfer to a clear or white serving bowl. Garnish with the chopped cilantro and feta.
Note: Keeping the root end of the onion attached, enables you to handle it easier with falling apart.
To easily remove the kernels from the cob, stand on one end in a shallow bowl, cut straight down on all sides, and the kernels will fall into the bowl without a mess.
- Serves 6-8
Copyright (c) Caren McSherry 07/2022
2. Grill the pepper and onion in the same manner, then cool and cut into small dice. Transfer to the corn bowl. Add the drained beans and jalapeño, stir to combine.
3.In a small bowl, combine the garlic, Dijon, and vinegar. Whisk together, and then in a slow steady stream pour in the oil, whisking all the while. The dressing will thicken as you whisk. Season with sea salt & pepper.
4. Pour the dressing over the vegetables, stir to combine, and transfer to a clear or white serving bowl. Garnish with the chopped cilantro and feta.
Note: Keeping the root end of the onion attached, enables you to handle it easier with falling apart.
To easily remove the kernels from the cob, stand on one end in a shallow bowl, cut straight down on all sides, and the kernels will fall into the bowl without a mess.
- Serves 6-8
Copyright (c) Caren McSherry 07/2022
