This salad can be a meal by itself but is's a wonderful side dish to grilled shrimp or meat. It's really fresh with little pops of flavour. The last recipe I posted was Mexican Corn on the Cob and if you have any leftovers of that, this recipe is what you want to make, it's how the salad originally came to be. I made this last summer for visiting family of which one member is celiac. She loved it and left with the recipe in her pocket. A great gluten free (and vegan!) option when meeting dietary restrictions and feeding a crowd.
| Grilled Corn Salad 3 corn on the cobs husked 1 cup of black beans (about ½ can) ~10 cherry or grape tomatoes cut in half 2 green onions sliced ⅓ cup of chopped cilantro ½ tsp of cumin seeds lightly toasted (just warm them up in a dry fry pan) 1 clove of garlic minced 2 tbsp of olive oil 2 tbsp of lime juice (the juice of 1 lime) Salt and pepper Mayo Taco seasoning There are 2 ways to do this. I like to grill the corn with mayo and taco seasoning on it but if you are under a time crunch you could just throw some olive oil, salt and pepper on the corn and grill it. Either way the salad will be yummy but obviously the taco seasoning gives a little extra flavour to your salad. So the first thing you have to do is prepare the corn. Cover in mayo and then generously sprinkle taco seasoning on all sides. Heat up the grill and then grill the corn over a medium heat, turning them every few minutes to ensure colour on all sides. When the corn is cool enough to handle, stand a cob in a bowl and using a sharp knife, slice down the cob, removing all the kernels. Do all the cobs and set aside. Make the dressing by mixing the olive oil, lime juice, minced garlic, salt and pepper together in a small bowl. Mix all the salad ingredients together and add the dressing as well as the toasted cumin seeds. Serve warm or at room temperature. Serves 4 as a side dish. |   |
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