I asked my husband which one he likes better, grilled corn or candy? Of course he replied, grilled corn, no surprise there. I've been making some form of this grilled corn salad in the Summer for years. The latest version is made slightly spicy by adding Jalapeño and sometimes, if I have it, Jalapeño flavored olive oil. My current recipe for this salad is simple and always evolving, so here is the latest.Spicy Grilled Corn Arugula Salad
4 ears of corn, shucked
1/2 cup thinly sliced red onion
1 jalapeño thinly sliced and finely chopped
1/4 cup chopped cilantro
1 clove of garlic, minced
4 Tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
Juice of a fresh lime
Sea salt and freshly ground black pepper, to taste
4 cups of fresh arugula
Grill the corn until nicely browned, cut the kernels off the cob when cool enough to handle and place in a large bowl or platter.
Toss the kernels with the red onions, Jalapeño, cilantro, garlic, olive oil , sherry vinegar, lime juice, sea salt and black pepper. Toss in the fresh arugula and serve.
Serves 4 as a side dish.
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