We love grilled corn – and one of the must haves for summer is to buy corn and grill it. I flavor the corn several different ways – with butter, with green chutney, pesto, lime and chilly powder or just chaat masala. This is for corn on the cob. However, some times I also like to make a quick salad with the grilled corn which goes great as a side to sandwiches, burgers etc. and can easily become an alternative option for fries, chips or coleslaw. This particular salad is very very easy to make and is a great medley of very bold flavors. It has a spicy chipotle lime dressing that sits very well and hence this salad can be packed for a picnic lunch without worrying about it being spoiled.
5 ears sweet corn
1 tsp oil
2 carrots, grated
1/2 cup scallions, green parts only, sliced
1/2 a red onion, diced fine
3 chipotle chilly peppers, packed in adobo sauce
Remove the husk and silky threads from the corn and brush with the oil. Heat the grill to a medium and roast the corn until charred and cooked for about 5 -10 minutes. Remove, let cool.
When cool enough to handle, Place the corn over a bowl and run the knife down the corn, thereby removing only the kernels. Discard the cobs.
Place the corn in a bowl and toss it with the grated carrots, diced red onions and scallions.
Make the dressing by zesting the lemon, and then juicing it. Mix it with very finely minced(almost made to a paste) chipotle chilly peppers. (If you don’t know what chipotles are – they are smoked(grilled) jalapenos that are then preserved in an adobo sauce. They come canned and can be found on the canned vegetables aisle in the grocery store). Salt and pepper to taste, use any remaining oil from brushing the corn in this dressing as well. Whisk to combine. Pour this dressing over the corn carrot mixture and toss to combine. Taste for seasoning.
Serve at room temperature or chilled. This salad actually gets better as it sits as the corn and the carrots absorb the tanginess from the lime juice and taste awesome.
Verdict: The smoky flavor from the grilled corn gets accentuated with the chipotle chilli peppers and I loved the spicy undertone to this salad. Also the spice is a perfect counterbalance to the sweet corn and carrots. You can alter this recipe to suit whatever you have on hand, and this makes enough for a crowd in a jiffy. Great for a barbeque party – as a side.
Sending this to the following events:
1. No Croutons Required – Hot Peppers
2. Salad Spread @ TasteJunction
3. Veggie/Fruit of the Month: Carrots, event series by Priya Mitharwal.
4. WWC – Corn for Dinner, event series by Sanjeeta and
5. ‘Serve it Grilled’ – at Krithis Kitchen , series by me and Krithi.