 |
| Shucking Season |
We made a great roasted corn salad recipe twice this month! I didn't take photos but I really recommend!
This salad can be made several days in advance. Cover and chill until ready to eat.
---Christine
Grilled Mexican Street Corn Salad
(from A Spicy Perspective)
Serves 8
6-7 ears fresh corn
1 cup diced red bell pepper
3/4 cup chopped scallions
1/2 cup chopped cilantro
1/2 cup crubled cotija cheese (or feta)
1/4 cup mayonnaise
2 T. fresh lime juice
1/2 teaspoon smoked paprika
salt and pepper
Preheat the grill to high. Shuck the corn and remove any remaining silk strands.
Grill the corn for 2 minutes per side, 8 minutes in total. Remove.
Allow the corn to cool, then use a serrated knife to cut the corn off the cobs. (I set a small bowl up side down in a larger bowl, so the cut corn falls into the larger bowl.)
To a salad bowl, add the diced bell pepper, scallions, and cilantro. Add the grilled corn. Toss to mix.
In a smaller bowl, whisk the mayo, lime juice and paprika together. Toss the dressing into the salad.
Finally toss in the cheese, reserving a little to sprinkle on top. Taste, and add salt and pepper as needed.
Sprinkle cheese over the top and serve.
Can be made several days ahead if covered and refrigerated.
---Christine