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Salad Recipe: Grilled Corn and Green Pepper Salad
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It's summer and it's the perfect time for barbeques. Of course, when there's barbeque, there has to be grilled corn, right?
Here's a recipe adapted from Gibbet Hill Grill: Grilled Corn and Green Pepper Salad
Ingredients:
4 large ears corn, husked
Olive oil (for brushing)
Salt and pepper, to taste
1 green bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/4 cup olive oil, or more to taste
1/4 cup chopped fresh basilPreparation:
1. Light a charcoal grill or turn a gas grill to high.2. When the coals turn gray or the gas grill is hot, brush the corn with olive oil, and sprinkle with salt and pepper. Grill the corn for 8 to 10 minutes, turning the ears occasionally to brown some of the kernels. Cool for 10 minutes. Set the corn on a cutting board so it's flat on the board. Use a chef's knife to cut the kernels from the cobs.
3. In a bowl, combine the green and jalapeno pepper, garlic, vinegar, salt, and olive oil. Stir in the corn and basil. Taste for seasoning and add more salt, pepper, and olive oil, if you like.
Photo source Public Domain Photos
Published on August 11, 2010 · Filed under: Green Salads, Salad Recipes;