Wednesday, June 13, 2012

grilled corn salad

This corn salad tasted so fresh and delicious!  This was the second time I'd bought ears of corn from Costco and I have to say their corn is top-notch.  It is so sweet and crisp as though I'd walked out to my own garden and picked it.  This would make a perfect salad to take to a potluck when you don't have other dishes to worry about at the same time unless of course you're grilling your main dish.  Delish!  It was a nice addition at gourmet club this month.

grilled corn salad (Taste of Home June/July 2012)
8 medium ears sweet corn, husks removed
2 small yellow summer squash, cut into 1/2-inch slices
1 medium sweet red pepper, cut into four wedges
1 medium red onion, cut into 1/2-inch rings
1 medium tomato, seeded and chopped

basil vinaigrette
1/2 cup olive oil (I used 1/3)
1/3 cup cider vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Fill a soup kettle 2/3 full with water; bring to a boil.  Add corn.  Reduce heat; cover and simmer for 5 minutes or until crisp-tender.  Remove corn; cool slightly.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill the corn, squash, red pepper and onion, covered over medium heat for about 8 to 10 minutes or until lightly browned, turning occasionally.
Cut corn from cobs; cut the squash, red pepper and onion into bite-sized pieces.  Place vegetables in a large bowl; add tomato.
In a small bowl, whisk the vinaigrette ingredients.  Pour over vegetables; toss to coat.  Cover and refrigerate until chilled.  Serve with a slotted spoon.

1 comment:

  1. I just spent an hour going through all of my recent magazines trying to find the great grilled corn salad recipe that I had come across. Duh, it was on your blog. And I'd even had it copied and pasted into Word to print...first document that came up on my computer, even. Double duh. Can't wait to make it tomorrow!