Another fantastic corn salad utilizing the bounty of summer produce! Naturally gluten free, we simply adore Grilled Corn Salad With Smokey Hatch Chiles; again, a great use of leftover grilled corn after a barbecue just like the Grilled Corn Salad With Maple Dressing! If you don't have leftover grilled corn, grill fresh ones or use pan toasted fresh or frozen corn kernels.
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| Grilled Corn Salad With Smokey Hatch Chiles |
Although Corn Salad With Smokey Hatch Chiles is a fabulous stand alone as well as a side salad, it is fabulous with dishes like Frijoles, Black Beans, Cilantro Lime Rice, etc. When you make a large batch of these recipes, they make many a lunch or dinner bowl for one or many effortlessly. Grilled Corn Salad is delicious served with warm corn tortillas or chips too.
4 Servings
Ingredients:
Salad:
3-4 ears grilled Corn, cooled
1 cup roasted and prepared Hatch Chiles
1 cup Cherry/Regular Tomatoes, halved, quartered or diced
1/2 small Red Onion, finely diced
1/4 cup Fresh Cilantro/Parsley, finely chopped
Salt and Freshly ground Pepper
Dressing:
1 clove Garlic, finely mashed
1-2 large Limes, juiced
1 tsp Apple Cider Vinegar
Salt and Freshly ground Pepper
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| Grilled Corn Salad ingredients |
Method:
If using fresh corn, grill until slightly brown spots appear. Cool and cut kernels from the corn cobs carefully. If frozen corn is used, pan toast until a few are browned. Let cool. Add to a large bowl.
Add all the salad ingredients to the corn in the large bowl. Add only a pinch of salt and pepper as more will be added in the dressing.
Combine the dressing ingredients in a small bowl and mix well.
Tip the dressing into the salad, mix and taste. Adjust salt, pepper, lime, maple syrup etc.
Serve right away or chill until needed.
Enjoy!!
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| Grilled Corn Salad, Black Beans, Cilantro-Lime Rice |
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