By Libbie Summers
Photography by Chia Chong
A perfect corn salad for the perfect season…sweet corn season!
Grilled Corn Salad
serves 6
What you need:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)
What to do:
Soak corn (in husks) in water for 15 minutes and drain. Trim tops of leeks prior to grilling. Grill corn and leeks for 15 minutes. Place tomatoes and jalapeno in a grill basket and grill the last 5 minutes. Cut romaine lettuce in half (lengthwise), brush with olive oil. Grill oiled side down for 3 minutes or just until marks begin to form. Shuck corn and cut off the cob, dice the jalapeno and chop grilled romaine lettuce. In a large bowl, toss together all the salad ingredients and pour just enough Mason Jar Mint Dressing over the salad ingredients to coat.
Mason Jar Mint Dressing
(makes 3/4 cup)
Ingredients:
½ cup rice vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons honey
10 mint leaves, torn
Host a corn inspired luncheon and make a memory. Click HERE to see the magic.
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