Grilled Corn Salad

Grilled Corn Salad

Grilled Corn Salad

As a last hurrah for summer this Labor Day weekend, I thought I’d share this grilled corn salad. It’s a wonderful combination of carmelized corn and onions with the fresh taste of tomatoes and crunch of sweet bell peppers. The balsamic vinaigrette is just the right complement to this array of flavors. Best of all it uses leftover corn on the cob, although, I’ve been known to steam corn just to have it for this recipe!!

Ingredients
3 ears of leftover sweet corn
1 sweet red or yellow pepper, diced
1 large tomato, diced
1 large sweet onion, thickly sliced
1 minced jalapeno pepper (I’ve also used hot sauce when I didn’t have a pepper around)
Balsamic vinagrette

Grill the onion slices and leftover sweet corn until slightly charred. Dice the grilled onion and cut the corn off the cob. Toss with the diced tomato, sweet pepper, and minced jalapeno. Make the balsamic vinaigrette.

Balsamic Vinaigrette
1/4 C. balsamic vinegar
1/2 C. olive oil
a squirt of dijon mustard
salt & pepper to taste

The secret to creamy balsamic vinaigrette where the oil does not separate from the vinegar is making sure that an emulsifier is part of the recipe. The mustard is the emulisfier in this recipe. Begin by whisking the dijon mustard into the balsamic vinegar. Then continue whisking and slowly drizzle the olive oil into the mixture. Add salt and pepper to taste and your dressing will look like the picture. Notice that there is no layer of oil floating on top! Hurray for emulsifiers! Stir 1/2 cup of the dressing into the salad mixture. Taste and add the rest if you desire. Serve at room temperature. Serves 4 generously

Salad Dressing

Salad Dressing


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2 Responses to “Grilled Corn Salad”
  1. quakewatcher says:

    John made this for our labor day celebration. It is very good, especially on the second day after the flavors all get together! Thanks for sharing this recipe, we’ll use it again! Carol

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