The weather has been unusually warm this "winter," and so I've been seeing an early supply of summer fruits and vegetables at the markets. I get really excited when I start to see corn being sold at the grocery store and farmers market. It’s my favorite vegetable during the summer months. I love corn, especially after it’s been slightly charred on the grill. Yum. My favorite way to eat corn, albeit it’s not the most efficient process, is to pick off each individual kernel while I watch TV. It’s better than a bowl of popcorn or plate of nachos. I know it sounds tedious, and it probably is, but it’s that brainless (and slightly obsessive) process of removing each individual kernel that I enjoy. I didn’t have time to enjoy the corn kernel by kernel, so instead I made a grilled corn summer salad. It’s a light and refreshing salad, especially with flecks of basil and the tanginess of the vinaigrette.
Grilled Corn Summer Salad
- 3 ears of white corn, shucked, husked, and cleaned
- 3 yellow squash, cut in half lengthwise and seeded
- 2 roma tomatoes, seeded, and chopped
- 1 small red onion, finely chopped
- 1/3 cup basil, chopped
- 3 tablespoons pomegranate vinegar
- 3 tablespoons extra virgin olive oil, plus extra for drizzling vegetables
- 1/2 teaspoon honey (optional)
- Salt and pepper, to taste
Preheat outdoor grill to high heat and lightly coat grill grates with oil. Conversely, if you don’t have an outdoor barbecue setup, an indoor grill pan works great, too! Just heat grill pan over high heat.
Drizzle extra virgin olive on corn and squash. Place corn and squash (cut side down) on the grill. Cook until the kernels are tender and slightly charred, turning occasionally, about 20 minutes. Cook squash until slightly tender and also slightly charred, about 5 to 10 minutes, turning 30 to 45 degrees to get perfect grill marks half way during the grilling process.
While the vegetables are cooling, whisk together the pomegranate vinegar, olive oil, honey, salt and pepper in a small bowl.
When the corn is cool, cut the kernels off the cob, cutting close to the cob with a sharp knife. Cut the squash into half inch dices. Place basil, corn, and squash into a large bowl. Pour dressing over vegetables and toss to combine. Serve cold or at room temperature.
Makes 4 servings
*Image courtesy Flickr creative commons.