Seriously, this is your last chance

Fresh corn is already getting difficult to find around here and September is disturbingly close. Some of your kids may already be back in school. It's disgusting and terrifying, and this is pretty much your last chance to throw a late summer cookout before you have to get into full back to school mode. Run, don't walk to your market and grab some corn, some burgers, and a big bottle of tequila, cause if your September stress is anything like mine can be, you're gonna need it. 

Now to make the side dish that will become your go-to summer side dish for ever and ever amen. You guys all know how to grill corn, right? If you haven't done it this summer, you'd better get your butts in gear. I've made this salad at least a dozen times and it is always gone too fast, much like 85 degree sunny beach days. Just make sure you remove all of the hanging leaves and silk from the top of your ears of corn (grab hold tight and twist your wrist, that should take care of it) and soak them in water for 5 minutes or so. If you wanna go crazy, pull back the husks a bit, smear the corn with butter, salt, pepper, and cumin, and fold the husks back up before grilling. For this salad, I don't bother because there are so many other components. You can mix them up any way you want to; substitute soy beans for black beans, use yellow squash or green peppers. It's all good.

Grilled Corn and Black Bean Salad
Ingredients:

4 ears of corn
2 large red peppers
1 medium red onion, chopped
1 medium zucchini, sliced in half lengthwise
1/2 cup fresh cilantro, chopped
Juice of 1 lime
Juice of 1/2 lemon
1 Tbls. honey
2 Tbls. red wine vinegar
2 Tbls. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 tsp. cumin

Preparation:
On a preheated outdoor grill or grill pan, cook ears of corn in husks for 10 to 15 minutes. Turn every five minutes. Remove and allow to cool 5 minutes before handling. While corn cooks, grill peppers and zucchini until just blackened. About 5 minutes per side. Remove and slice into 1/4 inch pieces. When corn has cooled enough to handle, remove husks and slice off the cob. Toss corn, pepper, zucchini, and onion with all remaining dry ingredients in a large bowl. Whisk honey, juices, oil and vinegar in a small bowl and pour over vegetables. Toss to coat.

Print the recipe


This post is linked to:

Side Dish Saturdays and Tasty Tuesdays!