in the kitchen: grilled corn salad with chili lime vinaigrette
I’ve been thinking about corn salad for months, and when I heard that fresh Kahuku corn was starting to show up in the markets, we headed straight for the KCC Farmers’ Market and grabbed a few ears. Using a Williams-Sonoma recipe as a starting point, I customized based on our favorite flavors and the fresh herbs we had in the house.
Grilling the corn with the husks on gives the kernels a toasty flavor (some of them even came out slightly blackened, yum). The lime vinaigrette is a nice counterpoint to the sweetness of the corn, and chili powder and cayenne add just a touch of heat. When tossed with red onion, tomatoes, feta cheese and fresh herbs, this is a perfect summer salad for weekend barbeques.
Grilled Corn Salad
6 ears of corn, outer husks removed (leave a couple of layers on)
1 c cherry tomatoes, stemmed and quartered
1/2 c red onion, finely diced
1/2 c feta cheese, crumbled
1 tbs fresh thyme or lemon thyme, chopped, woody stems removed
1 tbs fresh basil, stemmed and chopped
chili lime vinaigrette
juice of 4 limes (about 1/2 cup)
1/4 c olive oil
1/4 c red wine vinegar
splash of orange juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne
salt and pepper
1. Combine the lime juice, olive oil, vinegar, orange juice, and spices in a bowl. Whisk until combined. Season to taste with salt and pepper. Set aside (preferably in the fridge).
2. Remove the outer husks from the corn, leaving on a couple of layers. Grill over medium-high heat for 20-30 minutes, until husks are brown and corn is cooked through. Allow to cool.
3. Remove and discard the husks. Use a knife to slice the kernels from the cob. Place corn in a large mixing bowl and break up any kernels that are stuck together.
4. Add the tomatoes, red onion, crumbled feta, thyme and basil. Whisk the dressing and stir in enough to coat. (You may have a little extra dressing…I like to save it for leftovers, since cold salads sometimes soak up lots of the dressing in the fridge.)
5. Season with salt and fresh black pepper. Serve chilled or at room temperature.« oahu shopping: kcc farmers’ market beauty corner: 5 tricks for gorgeous summer hair »