Fresh Grilled Corn Salad

Hello friends

It's Wednesday already and I am realizing we are well on our way to fall.

I can see the signs...leaves falling, cold mornings, and today I found halloween candy in the store:(

The one good thing about this time of year for me is buying sweet corn.

We love corn in our family..I can't resist stopping at a good stand on the side of the road and picking
some up.

There are so many great ways to fix corn....my favorite is on the grill.

That is why I love this recipe... Fresh Grilled Corn Salad

                                 photo taken from Simple Recipes

Grilled Corn Salad Recipe

INGREDIENTS

• 4 ears of corn, do not shuck 
• 1 large red bell pepper
• 1 5-inch long zucchini, sliced in half lengthwise
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 serrano chili pepper, seeded and minced (optional)
• 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
• 1/4 cup crumbly salty cheese such as feta or cotija (optional)
• 2 Tbsp olive oil
• 2 Tbsp cider vinegar or lime juice
• Salt and freshly ground pepper to taste

1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

Slice the slightly browned zucchini again lengthwise and chop into small pieces.

Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

Serve cold or at room temperature. Serves 4.

Enjoy  Susan