Have I mentioned how much I love summer yet? Yes? OK. Because I do. The fresh flavors, the ability to get out and grill, and all the delicious produce- not to mention the sunshine and warm weather- what’s not to love?
Believe it or not, I have never made my own corn on the cob before. For some reason I believed it was going to be more difficult than it actually was – and when you grill it, you don’t even have to boil beforehand! Just let the foil do the work in steaming and plumping up the kernels.
This salad is a mess of textures, colors, and flavors. A beautiful mess, to be sure! By cutting all the vegetables into similar-size pieces, you create a consistency to the salad that allows for individual textures and tastes to stand out. The crunch of the peppers, the cool freshness of the cucumbers, the sweetness of the corn that plays a perfect counterpoint to the slight bitterness of the red onion. I also really love the dill in the lemony dressing- however, if dill’s not your thing, feel free to use basil, cilantro, parsley, or any other herb that gets you going.
- 2 ears sweet corn, husks and silks removed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 cucumber, seeded and chopped
- zest and juice of 1 lemon
- 1 tbsp dill, chopped finely
- 2-3 tbsp olive oil
- Heat up your grill to medium-high. Brush each ear with olive oil, and sprinkle with salt. Wrap each ear of corn in a square piece of aluminum foil, twisting the ends to seal.
- Place the wrapped corn on the grill, and cook for 15 minutes, turning every so often with tongs. The corn will steam in the foil and get delicious. Remove ears from the foil, and place directly on the grill. Cook for another 5 minutes, turning once or twice to get the nice grill marks on each side. Remove to a plate to cool slightly while we make the rest of the salad.
- Combine the red onion, bell pepper, and cucumber in your serving bowl.
- Working with one ear of corn at a time, hold by the thick end, place the thinner end at the bottom of a bowl, and using a sharp knife start slicing down the sides of the ear to remove the kernels. Repeat on the second ear of corn. Transfer corn to the bowl with the red onion, pepper and cucumber.
- In a small bowl, combine the dill, lemon juice, and lemon zest. Whisk in the olive oil. Pour dressing over the vegetables, toss and serve!