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This past weekend, I went over to Megan’s house for a little potluck dinner centered around the Tortilla Land tortilla samples that we both received. I will definitely be blogging about that dinner; it was chock full of delicious food and drink and fun ladies, but I wanted to get this corn salad recipe in before the 4th of July weekend. It is a PERFECT barbecue side.
This corn salad is refreshing and incredibly simple. The ingredients:
12 ears of corn, shucked
1/2 large jicama, diced into small pieces
1 pint of grape tomatoes cut in halves or thirds, depending on their size
handful of cilantro
juice of 3 limes
3 teaspoons blood orange olive oil (regular olive oil and a splash of orange juice would be fine!)
I started by grilling the plain corn on my grill pan. I love this thing! I can’t believe it sat in my cupboard for a really long time before I used it. I turned the corn frequently so that it didn’t burn, but I definitely wanted it to have some color.
While the corn was grilling, I was dicing jicama and cutting tomatoes. Once the corn was grilled and cool, I cut it off of the cobs and got started on the dressing.
A simple blend of lime juice and blood orange olive oil, the dressing gave the crunchy corn and jicama a refreshing twist. For the tiniest kick, I added a few pinches of chili powder, a sprinkle of sea salt, and finally a generous helping of torn cilantro.
I loved this salad once everything came together. My first bite seemed a little tart, but once the salad sat for a few hours, the citrus mellowed out. It was a great accompaniment to a delicious meal and would make a great side dish for your 4th of July weekend.
What are your favorite barbecue side dishes? My mom makes a mean potato salad. I also love baked beans, grilled potatoes, macaroni salad. . . I could eat side dishes all day long!