Grilled Corn Salad With Honey Garlic Dressing |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler. Ingredients:
2 cups cherry tomatoes |
6 ears fresh corn |
1 red onion, finely chopped |
2 cups arugula |
2 tablespoons canola oil |
1/2 yellow bell pepper, finely chopped |
1/4 cup olive oil |
2 tablespoons honey |
1/4 cup lime juice |
1 garlic clove, minced |
1 teaspoon jalapeno, chopped |
2 tablespoons fresh cilantro, chopped |
salt and black pepper, to taste |
fresh parsley, to garnish |
Directions:
1. Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
2. Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
3. Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
4. Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
5. Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.
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