I promised more easy summer salads, so here’s another favorite of mine. I use fresh corn on the cob, cook and char it a little on the grill, then combine the corn with two kinds of legumes for some protein, in a light dressing.
The corn can be totally cooked on a grill, but I often cook a bunch first in the pressure cooker, leaving some whole ears for those people who want to have corn on the cob dripping in butter. The 3-4 four ears I use for the salad then go on the grill to develop a little char and flavor on some kernels.
The salad has kind of a southwestern flair, with a small amount of chili powder (or smoked paprika), cumin, lime or orange juice and herbs. I personally don’t like cilantro, so I will use basil or parsley instead. Sometimes I don’t put herbs in at all. Chopped red and orange sweet pepper and red onion round out the flavors. I find letting the salad sit overnight in the refrigerator helps soften the bite of the red onion. Or use a sweet onion or shallots if you prefer. Since I seldom have limes in the kitchen on a regular basis, I have found orange juice makes a fine substitute. Definitely make it ahead of time so the flavors have time to meld together.
If you prefer other types of canned beans, try them. Use cannellini beans instead of chickpeas, or kidney beans in place of the black beans. Or use 3 kinds of beans plus the corn. It’s all good!
Leftover salad is save in a mason jar. I may or may not have been known to just eat out of the jar with a spoon!
Although made best with fresh sweet corn and charred, during other months I have made it with defrosted and drained frozen corn, and just put a couple cups into a hot pan with a little bit of oil to add a little char to some of the kernels.
Grilled Corn Salad
A colorful grilled corn and bean salad is so easy to make and is a fresh summer side good for any picnic or gathering.
Ingredients
Salad:
- 3-4 ears of corn husks removed
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can chickpeas drained and rinsed
- 1 red pepper chopped
- 1 yellow or orange pepper chopped
- ½ red onion diced
- 1 tsp kosher salt
- Ground black pepper to taste
- Fresh herbs as desired: basil cilantro, parsley
Dressing:
- ½ cup fresh squeezed orange juice or lime juice
- 1 tbsp sugar or sugar substitute
- 2 tsp kosher salt
- 1 tsp vinegar – red wine or flavored vinegar of your choice
- 1 tsp ground cumin
- 1/8 tsp of smoked chili powder
- 1 large clove of garlic grated or squeezed
- ¼ cup olive oil
- Hot sauce if desired
Instructions
For the salad:
-
Cook corn on a medium hot grill, turning occasionally for 10-12 minutes, until some kernels develop a nice color (as dark as you wish). Alternatively, cook in water or a pressure cooker and then grill for a few minutes to develop char. Set aside to cool slightly.
-
Using a sharp nice cut off the kernels onto a cutting board or into a deep bowl (which helps catch the kernels). Add the black beans and chickpeas, peppers, onion, chili peppers, and salt and pepper to taste.
For the dressing:
-
Whisk together all ingredients and toss with the salad thoroughly to coat all the corn and beans.
-
Let sit at room temperature for at least 30 minutes, then mix again to serve. Can be made ahead and kept covered & refrigerated overnight. Serve cold or at room temperature.
I love my Blackstone flat top grill – much more so than a standard grill with bars. I also have a smaller table top version.