Last weekend we completed the Grilling Mastery Course at Le Cordon Bleu and one of the things we learned to grill was corn (in the husks). You simply pop the corn on the grill, wait until the husk blackens on one side, flip it, blacken the other side, remove the burnt husk entirely and then repeat the steps until you get down to the corn itself. I was a little too shy to eat corn on the cob during class (even though you are encouraged to) so I have been craving corn since!
Corn, bell peppers, tomatoes, onions and cilantro!
So that was what inspired me to make this salad…AND we happened to have tons of market veggies leftover in the fridge :0)
What you need:
- 4 to 5 ears of corn, shucked & cleaned
- 2 to 3 bell peppers, diced (I prefer yellow and red…but up to you)
- 2 to 3 ripe vine tomatoes, diced
- 3 green onions, diced
- 1/2 red onion, diced
- 3/4 cup to 1 cup cilantro, diced
- EVOO, to taste
- Fresh black pepper, to taste
- Sea salt, to taste
Start with boiling the corn…
Bring a large pot of lightly salted water to a boil. Put the shucked & cleaned corn in the water and bring to a boil again. Let it boil for about 3-5 minutes, remove from heat and place a lid on the pot. Let it sit for 5-10 minutes or until you have finished chopping all the veggies. I placed the ears of corn in an ice bath just as I was about to cut the kernels off so I wouldn’t burn my little fingers off.
Mix the corn kernels, peppers, tomatoes, onions, and cilantro in a large mixing bowl. Then add the EVOO (not too much), black pepper & salt to taste…done and devoured in less than 24 hours!
Corn OFF the Cob Salad!
Mark keeps calling this a “Cowboy Caviar” but it is really a salad- I think he just likes saying it ;0)
