Thursday, July 31, 2008
Corn at the Right Time
Who can resist sweet summer corn? Well now, you have a new way to serve it at summer potlucks and barbeques. It's fresh, colorful and super simple.
Grilled Corn Salad
Recipe courtesy of The Neelys and the Food Network
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
salt and pepper to taste
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper to taste
Neelys Barbeque Seasoning (paprika, sugar and onion powder) to taste
Preheat grill or broiler to medium heat. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning to taste. Toss the salad with the dressing and serve at room temperature.