This salad reminds me of corn on the cob served by street vendors in Mexico. The combination of the sweet corn, lime and cilantro makes for a very light and refreshing summer salad. I cook the shucked corn directly on the grill, no fuss with the husks or soaking and all that jazz. Most often when I make corn on the cob, I end up with an ear or two left over. Oil and season them up the same way and toss on the grill for some color. Add the grilled corn to most any salad you’re serving for an unexpected treat.
The easiest way to grill corn is to shuck it and coat evenly with canola oil. Season with a couple of pinches of salt and pepper and right onto the grill for 10-12 minutes.
The best way to remove the corn from the cob without making a mess of the kitchen is to stick the cob into the top of a bundt pan. It will hold the cob in place while you hold the top. Use a sharp knife and carefully remove the corn from the cob.
Now for the dressing. Squeeze the juice of two limes into a medium size mixing bowl. Add 2 tablespoons of light mayonnaise, 1/2 cup fresh chopped cilantro(or more), and 1 teaspoon of chili powder.
Whisk until combined.
Add the corn and mix gently to combine. Give the salad a taste. Add additional salt and pepper to taste. Makes four 1/2 cup servings.
Fresh Grilled Corn Salad With Chili Lime Dressing
4 ears of sweet corn
2 teaspoons canola oil
salt and pepper
For the dressing:
2 limes, juiced
2 tablespoons light mayonnaise
1/2 cup chopped cilantro
1 teaspoon chili powder
2 pinches salt
1 pinch black pepper
1) Preheat the grill to medium high.
2) Shuck and rinse the corn cobs. Rub the two teaspoons of oil over the corn cobs. Season each piece with a little salt and pepper. Place corn directly on the grill. Grill for about 12 minutes, turning every few minutes. Remove from grill and allow to cool until you can easily handle them.
3) While the corn is cooling, add all dressing ingredients to a medium size bowl and whisk to blend.
4) Remove the corn from the cobs and add directly to the bowl with the dressing. Mix to blend. Add more salt and pepper to taste. Makes four 1/2 cup servings.
*add black beans and diced red pepper and serve with grilled fish or chicken.
**Corn on the cob out of season? Try it with white frozen corn. Cook in a skillet with a tablespoon of olive oil. Saute until the sugar in the corn caramelizes. Cool completely and continue with the rest of the salad.