Nothing says summer like freshly picked corn, slathered with butter, and a judicious sprinkling of salt. But if you’re looking for inspiration beyond boiling it and eating it on the cob, this recipe for grilled corn salad fits the bill. The rich flavors of charred sweet corn, nutty roasted broccoli, and sugary sweet potatoes, are highlighted with a smoky paprika dressing in this summery salad. This eye-catching side dish by mother-daughter team Bonnie Stern and Anna Rupert, published in their best-selling cookbook Don’t Worry, Just Cook, is going to put you at the top of everyone’s backyard barbecue invitation list.
Grilled Corn Salad
Farmers market corn may look remarkably similar to the corn of the Aztecs but more than 90% of the fresh corn for sale in Canada and the U.S. now consists of modern hybrids that are far sweeter than corn ever used to be. If you were born before the 1990s you may remember eating corn that was somewhat unreliable in its sweetness. Today, sweet corn is different. It is bred to prevent the sugars in the corn kernels from transforming into starch, resulting in sweet juicy kernels that stay sweet for a week or more. Although fresh corn is perfectly delicious eaten on its own, this grilled corn salad will add a new dimension to summer’s favorite vegetable.
Roast vegetables: Preheat the oven to 425 F and line a baking sheet with parchment paper. Peel and cut 3 medium-sized sweet potatoes into 3/4-inch cubes. Toss the sweet potatoes with 2 tablespoons of extra virgin olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt and a few grinds of pepper. Cut the frozen broccoli into 1-inch pieces. Toss the broccoli with 2 tablespoons of extra virgin olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the lined baking sheet and roast on the bottom rack of the oven for 20 minutes or until tender and browned. Don’t allow the vegetables to overlap or they will steam instead of roasting.
Grill corn: I cook the corn before grilling it. In this way I can ensure that the corn does not get too charred before it’s cooked through. Bring four quarts of water to a boil in a large pot. Once the water comes to a boil, shut off the heat and drop five ears of corn (husks and silk removed) into the pot, and cover it. Let the corn stand for ten minutes and up to thirty minutes. Grill the cooked corn on the barbecue over medium-high heat. Cook the corn for a few minutes, turning often until nicely browned. You can also place the precooked corn on a foil-lined baking sheet. Place the corn on an oven rack about 4 inches from the broiling element. Broil for approximately 5 minutes, turning the corn every two minutes or so to expose another side of the corn. Give the corn your full attention and don’t let it burn.
To remove the corn from the cob, break the cob in half crosswise and stand it up on a cutting board on its flat end. Hold it securely at the top and cut down from top to bottom with a sharp knife, as close to the cob as possible.
Dressing: For the dressing, whisk the mayonnaise with the garlic, chipotles, paprika, and cumin. Stir in the freshly squeezed lime juice.
Store the grilled corn, roasted vegetables and dressing in three separate resealable containers in the refrigerator until ready to serve. Combine them immediately before serving. Garnish the salad with 1 cup of sliced grape tomatoes.
Grilled Corn Salad
The rich flavors of charred sweet corn, nutty roasted broccoli, and sugary sweet potatoes, are highlighted with a smoky paprika dressing in this summery salad.
Ingredients
- 5 ears corn, husked
- 1 24-ounce bag frozen broccoli, cut into 1-inch chunks
- 3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tablespoons + 2 tablespoons extra virgin olive oil
- 1 tablespoon + 1 tablespoon maple syrup
- 1/2 teaspoon + 1/2 teaspoon kosher salt
- Freshly ground pepper
- Smoky Paprika Dressing
- 1/2 cup mayonnaise
- 1 clove garlic, grated
- 1 teaspoon pureed chipotle chilies (I used Derlea brand but you can also mince chipotle chilies in adobo)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons freshly squeezed lime juice
- Garnish
- 1 cup sliced grape tomatoes
Instructions
Roast vegetables:
Preheat the oven to 425 F. and line a large baking sheet with parchment paper. You can also use 2 baking sheets. Peel and cut 3 medium-sized sweet potatoes into 3/4-inch cubes. Toss the sweet potatoes with 2 tablespoons of extra virgin olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt and a few grinds of pepper. Cut the frozen broccoli into 1-inch pieces. Toss the broccoli with 2 tablespoons of extra virgin olive oil, 1 tablespoon of maple syrup, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the lined baking sheet(s) and roast on the bottom rack of the oven for 20 minutes or until tender and browned. Don't allow the vegetables to overlap or they will steam instead of roasting.
Grill corn:
I cook the corn before grilling it. In this way I can ensure that the corn does not get too charred. Bring four quarts of water to a boil in a large pot. Once the water comes to a boil, shut off the heat and drop five ears of corn (husks and silk removed) into the pot and cover it. Let the corn stand for ten minutes and up to thirty minutes. Grill the cooked corn on the barbecue over medium-high heat. Cook the corn for a few minutes, turning often until nicely browned. You can also place the precooked corn on a foil-lined baking sheet. Place the corn on an oven rack about 4 inches from the broiling element. Broil for approximately 5 minutes, turning the corn every two minutes or so to expose another side of the corn. Give the corn your full attention and don't let it burn.
To remove the corn from the cob, break the cob in half crosswise and stand it up on a cutting board on its flat end. Hold it securely at the top and cut down from top to bottom with a sharp knife, as close to the cob as possible.
Dressing:
For the dressing, whisk the mayonnaise with the garlic, chipotles, paprika, and cumin. Stir in the freshly squeezed lime juice.
Store the grilled corn, roasted vegetables and dressing in three separate resealable containers in the refrigerator until ready to serve. Combine them immediately before serving. Garnish the salad with 1 cup of sliced grape tomatoes.
No Comments