14
Aug
09

Grilled Corn Salad


Vibrant color and smoky, spicy grilled flavor abound in the Grilled Corn Salad

Vibrant color and smoky, spicy grilled flavor abound in the Grilled Corn Salad

I am not a big fan of the summer heat, but this salad I made up the other day sure made it a bit more tolerable.  Cool and crunchy, spicy, smoky and sweet it was the perfect accompaniment to some wheat meat “chicken” fillets marinated in Spiced Plum Sauce and served over Basmati rice.  You can use any veggies you like, but this combo was certainly a hit.  It tastes like summer!

 

Grilled Corn Salad

4 ears of corn

1 bunch asparagus

½ medium pineapple

4 ¼” thick slices Halloumi cheese*

1 cup cooked black beans

½ medium red bell pepper, chopped

½ small red onion, chopped

1 large jalapeno 

Shuck and clean corn.  Peel and slice pineapple into 4 thick slices (leave the core, you will remove than after grilling).  Clean asparagus and remove tough ends.

Grilled pineapple and jalapeno

Grilled pineapple and jalapeno

 

Grill pineapple slices and jalapeno until the pineapple has nice grill marks and the pepper is charred.  Remove from grill and set aside.  Grill corn and cheese.  Cheese will be done grilling before the corn.  Turn cheese and brown the other side. Remove from grill and set aside.  Keep turning the corn to get it roasted on all sides.  Remove and set aside.  Grill asparagus until slightly charred.  Remove and set aside.

Grilling the corn and Halloumi Cheese

Grilling the corn and Halloumi Cheese

 

Cut pineapple slices in quarters and remove the core.  Cut pineapple, asparagus and cheese into bite size pieces and place in salad bowl.  Add chopped red bell pepper and red onion.  Add black beans.  Toss.

Remove corn from cob.  I like to place the corn in a large bowl, stand it on end and holding the top, slice half way down.  Go all the way around the cob then turn upside down and repeat until all of the corn kernels have been removed.  This prevents the kernels from spilling all over your counter top and it catches the sticky corn milk.

Add corn to salad bowl and toss.

 You are probably wondering why I had you grill that jalapeno, right?  It’s for the dressing.

Roasted Jalapeno Dressing

1 large jalapeno, roasted

2 medium tomatoes (from the garden or organic are the best flavor)

2 tablespoons olive oil

1 tablespoon honey

1 clove garlic, minced

Juice of one lemon and one lime

Salt to taste

 

Place all ingredients in food processor or blender and process until smooth.  Pour over salad, toss and marinate in refrigerator for about an hour.

* Halloumi cheese is an imported goat and sheep milks cheese made in Cyprus, Greece.  It is sold in most upscale markets but you can also order it online.  To learn more about Halloumi cheese go to halloumicheese.com.

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1 Response to “Grilled Corn Salad”


  1. 1 applec
    August 15, 2009 at 12:42 pm

    That dish looks so good. Lots of color and the ingredients sound like they would come together for a wonderful taste experience. I’ll have to make a note of this one.
    Thanks for the visit to my site. Glad you did because your Grilled Corn Salad is find!


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