Corn Salad
Description
I first made this at the beach for a summer barbeque…it was an immediate hit and goes well with burgers, steak, or seafood. The trick for the best flavor is to cook or grill long enough for the corn to begin to caramelize. Enjoy.
Ingredients
Instructions
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Shuck ears of corn, discard husk and corn silk. Remove corn kernels from the cob and place the kernels in a large bowel, discard the cobs.
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Dice onion, red bell pepper, garlic and jalapeno.
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Add onion, red pepper, jalapeno, garlic, sugar, salt and pepper to the bowl with the corn and toss
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Create a pouch using foil to contain the corn and mixed veggies. Note: use a single layer of heavy-duty foil or two layers of regular foil large enough to hold all of the salad. You will want enough to completely seal the pouch to create steam. I like the seam on the top so that I can open the pouch to check progress.
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Place the corn mixture in the pouch – scatter butter on top of the corn and seal pouch.
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Place on medium grill – check at 15 minutes – you want the corn to caramelize for the best flavor – continue grilling, checking every 5 minutes (I mix the corn around a bit with a long spoon when I check it).
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The corn is done once caramelized – remove from the grill and place the corn salad in a serving bowl. Toss with chopped cilantro and season with additional salt and pepper if needed. Keep warm until serving.
Note
- Here is a link to a hack for removing corn from the cob microwave hack for shucking corn – Google Search.
- I like using fresh white corn or mixed sweet corn. However, I’ve also made this using frozen corn.
- In the summer I typically grill this in a foil pouch. I also made this using a cast iron skillet on the stovetop.
- The recipe measurements are really flexible (like it hotter, sweeter, etc, add more or less of any of the ingredients.
