This easy side dish is made with simple ingredients. About the Ingredients for Grilled Corn Salad It also includes 4 versatile attachments to chop, mix, slice, shred, puree, and knead every ingredient with ease. I like it because it includes a large 14-cup bowl, which is ideal for larger jobs, as well as a 4-cup mini bowl for smaller jobs. The Stack & Snap™ Duo Food Processor is the perfect helping hand when you are prepping a chopped salad like this one. If you’re not a huge fan of chopping your vegetables with a knife, you can always use a food processor like my Hamilton Beach® Stack & Snap™ Duo Food Processor. Of course, you will also need a large bowl for serving. If you don’t have a grill than a grill pan on the stove top or indoor smokeless grill works too. You will also need a grill for roasting the corn, and grill tongs. To prep this salad you will need a good cutting board and a sharp knife. I don’t recommend freezing this roasted corn salad as it may change the texture of the ingredients in an off-putting way. If you are making it ahead of time I would toss it with the juice of 1-2 limes, and only dress it just before serving. Roasted corn salad will last in the refrigerator for up to 3 days if stored properly in an airtight container. No need to heat, just drain well and toss into the salad. Roast them on a sheet pan in the oven at 350 degrees F for about 15 to 20 minutes.Ĭanned – You can also purchase fire-roasted corn in a can that works really well. Oven – Cut the corn kernels off the cob, and toss the kernels with a tablespoon of olive oil and a pinch of salt. You can also cut the corn kernels off the cob and pan-roast the corn in a cast iron skillet on the stove-top over medium heat. Just rub corn with a little olive oil first. Stove-top – If you have a grill pan then you can grill the cob of corn right on your stove top. If you don’t have a grill there are other options to get that flavour! Grilling the corn is the best way to to get that deep, rich flavour from the corn that we want. Grilled Crack Corn Salad – Throw in some crumbled bacon and shredded cheddar cheese with a drizzle of ranch dressing instead of the cilantro lime dressing, and omit the cucumber for a delicious roasted crack corn salad. If you can’t get Tajin seasoning, use chili powder instead with a squeeze of fresh lime juice. Cotija cheese is the best option here but even feta cheese would work. Mexican Street Corn Salad – Add crumbled cheese as well as a small diced jalapeno pepper, and a pinch of Tajin seasoning for a Mexican inspired salad. Southwest Corn Salad – Toss in a can of rinsed and drained black beans for a little southwest flair. Grilled Corn Salad with Cheese – Add crumbled Cotija, Queso Fresco or Feta Cheese for a creamy and savoury addition. As a fresh chunky salsa with tortilla chips.Stirred into rice, quinoa, or other cooked grains.As a side with grilled beef, pork, or chicken entrees. Here are a few suggestions for serving this corn salad: The options for serving this delicious salad are endless. Perfect side dish for backyard barbecues.Super versatile salad that goes with just about anything.The grilled corn adds a deep, rich sweetness to the salad.Stores well in the refrigerator for a few days.Light and fresh flavours, no mayo or fritos, just fresh ingredients.10.4 Did you make this recipe? Why You Will LOVE This Corn Salad
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