If I haven’t mentioned it before, I’m from a small farming town in South Dakota (population 600, give or take a few high school grads). I had a lovely childhood in this little place where everybody knows your name and there’s never a need to lock your doors or announce that you’re stopping by for coffee. The people are as nice as you would expect in a place like this and I’m happy to call it home. One of my favorite memories of Summer growing up was picking sweet corn from our garden. My brother and I would shuck the cobs in the garage while my Mom would boil the water. This ritual marked some of my most special memories and is responsible for my hopeless devotion to anything made with corn.
There are some brilliant things being done with with corn, lately. For example, there’s this sweet corn and black raspberry ice cream and this delicious looking blueberry and sweet corn flaugnarde (which is a French, custard/bread-pudding type dessert made with fruit).
I’m looking forward to playing around with corny desserts but today I wanted to share one of my favorite things to do with the beloved stuff. This grilled corn salad extracts everything that’s beautiful about sweet corn in the summer. The fresh bite of the kernels is propped up by sweet, fire roasted red peppers and hot green chilis. A crisp, lime vinaigrette and some grilled halloumi balance the whole program really nicely.
This salad is excellent by itself but it’s also great served with fish tacos, on a bed of arugula or even mixed with some quinoa and chopped kale.
- 4 ears of sweet corn
- 1 red pepper
- 1 serano chili, diced (seeds removed)
- 1 jalapeno chili, diced (seeds removed)
- 1 cup losely packed cilantro, chopped
- ¼ cup halloumi cheese, grilled and diced
- 1 avocado, diced
- ¼ olive oil
- 3 tbsp white wine vinegar
- the juice of 2 limes
- zest of one lime
- ¼ tsp of cumin
- ¼ tsp salt
- Heat grill pan over med-high heat. Grill corn until it's charred nicely on all sides.
- Remove the corn from the cob by slicing off the fat end of the cob and standing upright. Holding the corn with one hand, slice the kernels off the cob moving the knife from top to bottom. Place kernels in a large mixing bowl.
- To roast the peppers use either an open gas flame (to fire roast). If you do not have a gas stove then you can also oven roast the peppers using your broiler. To Fire roast simply light your gas burner and place the pepper directly onto the burner. Using long-handled tongs, turn the pepper consistently until charred on all sides. To roast in the oven, preheat your broiler and place pepper on a cookie sheet. Turn the pepper every minute or two to broil evenly on all sides.
- Once cooled dice the peppers and add them to the bowl with the corn.
- Add the cilantro, diced peppers and grilled halloumi to the corn mix and set aside while you prepare the dressing.
- To make the dressing mix the vinegar, lime juice, zest, cumin and salt. Wisk to combine.
- Slowly add the olive oil while stirring.
- Dress the salad and add the diced avocado before serving.