Food seems to just taste better when it is cooked over an open flame, and grilled corn is one of them. There are a few different ways you can grill corn, including straight on the grill, wrapped in foil or still in the husk. Although naked on the grill tends to be drier than the other methods, it does have that flavor of the open flame. Leaving it in the husk tends to char the outside, steam the inside and give the corn an earthy flavor. Once you remove the burnt corn hair from the husk and cut off the kernels, you can add the corn onto a southwestern steak salad, in a fresh salsa or as a light cold side salad that pairs well with barbecued meats, like this one.
- Serves: 6 servings
- Category: Sides
Ingredients
- 4 ears of corn
- 4 tablespoons butter
- 2 avocados, cut into 1/2" cubes
- 1 pint cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Preheat grill for high heat. Peel back corn husks and remove silk. Rub butter, salt and pepper on corn. Grill corn, turning occasionally until charred on all sides and tender, about 10 minutes. Set aside to cool.
- Cut corn kernels off cob and combine with the rest of ingredients in a bowl. Chill salad for 30 minutes before serving.
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