Tuesday, August 10, 2010

Seriously, this is your last chance



Fresh corn is already getting difficult to find around here and September is disturbingly close. Some of your kids may already be back in school. It's disgusting and terrifying, and this is pretty much your last chance to throw a late summer cookout before you have to get into full back to school mode. Run, don't walk to your market and grab some corn, some burgers, and a big bottle of tequila, cause if your September stress is anything like mine can be, you're gonna need it. 

Now to make the side dish that will become your go-to summer side dish for ever and ever amen. You guys all know how to grill corn, right? If you haven't done it this summer, you'd better get your butts in gear. I've made this salad at least a dozen times and it is always gone too fast, much like 85 degree sunny beach days. Just make sure you remove all of the hanging leaves and silk from the top of your ears of corn (grab hold tight and twist your wrist, that should take care of it) and soak them in water for 5 minutes or so. If you wanna go crazy, pull back the husks a bit, smear the corn with butter, salt, pepper, and cumin, and fold the husks back up before grilling. For this salad, I don't bother because there are so many other components. You can mix them up any way you want to; substitute soy beans for black beans, use yellow squash or green peppers. It's all good.

Grilled Corn and Black Bean Salad
Ingredients:

4 ears of corn
2 large red peppers
1 medium red onion, chopped
1 medium zucchini, sliced in half lengthwise
1/2 cup fresh cilantro, chopped
Juice of 1 lime
Juice of 1/2 lemon
1 Tbls. honey
2 Tbls. red wine vinegar
2 Tbls. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 tsp. cumin

Preparation:
On a preheated outdoor grill or grill pan, cook ears of corn in husks for 10 to 15 minutes. Turn every five minutes. Remove and allow to cool 5 minutes before handling. While corn cooks, grill peppers and zucchini until just blackened. About 5 minutes per side. Remove and slice into 1/4 inch pieces. When corn has cooled enough to handle, remove husks and slice off the cob. Toss corn, pepper, zucchini, and onion with all remaining dry ingredients in a large bowl. Whisk honey, juices, oil and vinegar in a small bowl and pour over vegetables. Toss to coat.


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15 comments:

girlichef said...

omg, I DOOOOO want to go crazy. This is the shiznit, Joanna!! I would like a dish of this with every late summer meal. Forever and ever amen (LMAO!). Thanks for sharing it with Two for Tuesdays!!! =)

Barb @ 1SentenceDiary said...

Oooooh, yum. That looks delicious! Thanks for sharing.

Kim said...

This has all my favorite summer staples in it! You might like to submit this to Reeni's side dish saturdays(her theme this week is corn). You can find info here:
http://www.cinnamonspiceandeverythingnice.com/2010/08/side-dish-saturdays-lime-and-sage.html

Enjoy those last few weeks of summer!

Arnold said...

This looks delicious but then again I am crazy about anything that is prepared outdoors. Thanks for this.

Wandering Coyote said...

Hi! Thanks for your visit & comment on ReTorte! I have you bookmarked!

Katerina said...

I love the flavors of this dish and the colors look wonderful!

CarmenV said...

This looks realllllly easy and yummy. love black beans and corn, love salads! thanks for posting.

Butterpoweredbike said...

So true, you can feel it in the air, how summer is fading. But fortunately, my garden hasn't caught on yet! Thank you for sharing your recipe with Two for Tuesday.

Debbi Does Dinner Healthy said...

I love this kind of salad!! It looks delicious, thanks!

Christy said...

STop say it ain't so! I don't want summer to end - I don't want the kids to go back to school just yet, and I REALLY don't want sweet corn season to end!
What I do want is some of that grilled corn and black bean salad, please.
Thanks for linking this to Two for Tuesdays!

the clark clan said...

LOL my kids have called this corn and beans since they were able to talk! One of our staples, but I never made it with roasted corn so I am gonna try this Jo jo! Very cool and thanks for sharing the foodie love on the two for tuesday recipe blog hop! :) Alex@amoderatelife

The Food Hunter said...

looks great!

Couscous & Consciousness said...

Great looking salad. Spring is almost in the air for me, so pleased to have discovered this recipe before summer even starts - now as soon as corn hits the markets I can be ready for it. Thanks.
Sue

Sarah, the Healthy Home Economist said...

Hi Johanna, corn is still plentiful down my way - at least for a few more weeks. Was wondering if you wold consider sharing this recipe at Monday Mania! I hope to "see" you there!

Carla and Michael said...

I just love thesetypes of warm summer salads.