Summer Grilled Corn Salad

I love summer corn. And this time of year there is an abundance! But don’t freeze it all! Cook some up fresh and enjoy it – like this delicious cold salad. A perfect side to any grilled dinner! You can also use it like a salsa or relish!

Here’s How to Do it

Start by grilling the corn and the peppers.

Fire up the grill –

Then rub the corn and peppers down gently with some olive oil and place on the grill.

Cook until corn has some charred kernels and the peppers and black and blistered.

Bring them in and allow them to cool completely.

Once they are totally cooled, remove the kernels from the cobs and place in a large bowl.

Rinse the peppers under cold running water, rubbing off the skin and removing all the seeds.

Gently dry them and chop in small pieces.

Add them to the bowl with the corn and all the other ingredients. Mix well.

Cover and refrigerate at least four hours. It’s best if it’s left for a day. Serve with some grilled steak or chicken. A great side dish for any summer barbecue or picnic!

© Copyright 2020 The Lazy Gastronome

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Grilled Corn Salad

A great side dish for grilled meats that doubles as a salsa or relish!

Course: condiment, Salad, Side Dish

Cuisine: American

Keyword: chile, corn, green tomato, grilled, hatch, jalepeno, onion

Servings: 3 cups

Author: HelenFern

Ingredients

• 2 large ears fresh corn
• 1 large hatch chile
• 1 large jalapeño
• 1/2 cup fresh, tomato
• 1 cup white onion, finely chopped
• 1 Tablespoon lime juice, fresh
• 1/2 teaspoon sea salt
• 1/2 teaspoon lemon pepper
• 1/8 teaspoon cumin

Instructions

1. Start by grilling the corn and the peppers.

2. Fire up the grill - Then rub the corn and peppers down gently with some olive oil and place on the grill. Cook until corn has some charred kernels and the peppers and black and blistered.

3. Bring them in and allow them to cool completely.

4. Once they are totally cooled, remove the kernels from the cobs and place in a large bowl.

5. Rinse the peppers under cold running water, rubbing off the skin and removing all the seeds.

6. Gently dry them and chop in small pieces.

7. Add them to the bowl with the corn and all the other ingredients. Mix well.

8. Cover and refrigerate at least four hours. It's best if it's left for a day. 

Recipe Notes

© Copyright 2020 The Lazy Gastronome

Add a little taco filling, a tortilla and some avocado – And it’s amazing!

Here are some things that are perfect to use for this grilled recipe!

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