Grill-Roasted Corn Salad

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Grill-Roasted Corn Salad

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large (3-6) ears Grill Roasted Corn -- 2 cups kernels

cut from the cob

4 green onions or scallions, sliced thin -- or 1 medium

Vidalia

or other sweet onion, peeled and diced

1 green bell pepper -- seeded and diced

1/4 cup red wine vinegar

Salt, ground cayenne and black pepper -- in a peppermill

1/2 cup extra virgin olive oil

1 tablespoon parsley -- chopped

1 tablespoon fresh basil -- chopped

2 medium ripe tomatoes

1 bunch watercress

 

Grill Roasted Corn:

Prepare a grill with charcoal, light it, and when the coals are ready, spread

them and position the grill rack about 3 to 4 inches above the coals. (Or

position a rack in the upper third of the oven and preheat the oven to 400

degrees F.) Meanwhile, put the corn in a basin filled with enough cold water to

cover it and let it soak for 10 minutes. Lift it out and let it drain.

 

Put the whole ears on the grill and roast, turning them frequently, until the

outer leaves of the husk begin to brown and char and the kernels are tender,

about 15 to 20 minutes, depending on the heat of your grill. (If you are using

the oven, roast the corn-again turning it frequently-until it is just cooked

through and tender when gently pressed, about 20 minutes.)

 

Wearing a pair of insulated kitchen mitts, take the corn off the grill (or out

of the oven), and quickly shuck it. The silks will pull right off along with the

husks. Brush off any silks that remain, cut out any brown spots.

 

Cut the kernels from the corn as close to the cob as possible. You will need 2

cups. Put the corn, green onions, and bell pepper in a mixing bowl and toss with

they are well mixed.

 

In a separate bowl, combine the vinegar, a large pinch of salt, a tiny one of

cayenne, and a few liberal grindings of black pepper. Gradually whisk in the

olive oil until it is emulsified. Whisk in the parsley and basil, and pour the

dressing over the corn mixture. Cover and refrigerate for at least an hour. You

can make the salad to this point up to 2 days ahead.

 

When you are ready to serve the salad, core, seed, and cut the tomatoes into

½-inch dice. Break the watercress into bite-sized pieces and add it with the

tomatoes to the corn mixture. Toss until the tomato and cress are coated with

the dressing. Taste and correct the seasonings and serve at once

 

 

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