Summer Corn Salad

This summer corn salad is one of my favorite barbecue side dishes. Roasting the corn on the grill gives it a beautiful sweet flavor that pairs well with the crispy peppers, onions and cucumbers. A simple balsamic vinaigrette brings the whole dish together. I love serving this salad alongside grilled chicken or fish, and it's not too shabby eaten by itself out of the bowl the next day!
Serves: approximately 8

Ingredients:
6 ears of sweet corn
2 tbsp. butter
1/3 cup diced sweet red pepper
1/3 cup diced cucumber
1/4 cup diced green onion
3/4 cups olive oil
2 cloves garlic
2 tbsp. honey
1/4 cup balsamic vinegar
Kosher salt, pepper
2 tbsp. dijon mustard

Assembly:
Soften butter and spread along each ear of corn. Wrap corn in foil and grill, turning periodically, for approximately 40 minutes over medium heat. Allow corn to cool completely, then use a knife to cut off the kernels (hold the ear upright, then remove the kernels top to bottom). Mix with the vegetables. In a mini-Cuisinart or using an immersion blender, blend honey, mustard, vinegar, salt, pepper, garlic and oil. Toss most of the dressing with the corn mixture and allow to stand for about 30 minutes. Taste to see if you need to add the remaining dressing before serving (you can also reserve some dressing to serve this salad the next day).

Simply Grilled Sweet Corn

I love grilled corn in the summertime. Sweet corn is just such a wonderful vegetable that it even pleases the biggest veggie-phobics! My favorite basic corn recipe goes well with burgers and just about anything else you can grill. Remove the corn from the cob, and you are left with delicious niblets that are perfect for a summer salad (recipe coming soon). Making the sweet corn couldn't be simpler; this preparation allows you to experience the freshness and sweet flavor of summer sweet corn.



Ingredients:
4 ears of corn, husked
2-3 tbsp. salted butter, room temperature
salt
tinfoil

Assembly:
Clean corn and lay each cob on a piece of tinfoil. Brush with butter and sprinkle with salt. Wrap in tinfoil and grill at 350 degrees for 30-45 minutes, turning occasionally.

Variations:
-Add lime juice and chili powder to your butter and brush onto corn
-puree roasted garlic and add it to your butter, then brush onto corn