Grilled Corn Salad With Mozzarella Bell Peppers And Cherry Tomatoes Food

GRILLED CORN SALAD

Steps:

• Preheat grill or broiler to medium heat.
• Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

GRILLED CORN SALAD

Steps:

• Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
• Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
• Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
• Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
• Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!

GRILLED SWEET CORN SALAD

Steps:

• Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
• When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
• Or you can broil the corn, turning as needed for even browning.
• When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
• In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
• Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
• Serve at room temperature. Enjoy!
• Note:.
• For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Steps:

• Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
• To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
• To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Steps:

• Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
• Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
• Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.