Grilled Corn Salad
A toast to summer! Fresh corn grilled on the BBQ, then tossed in a creamy chili garlic dressing. So fresh, so good.
- 4 corn on the cob husked
- 4 green onions chopped
- 2 jalapeno peppers seeded and diced
- 8-10 cherry tomatoes diced
- 1 red pepper diced small
- 1/4 cup cilantro chopped
- 4 slices bacon cooked and crumbled
- 1/2 cup feta cheese crumbled
- 3 tbsp mayonnaise
- 1 clove garlic minced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 tsp pepper
Heat the barbecue to med-high heat, and place the corn on the cob directly on the grill. Cook for 10 minutes, turning it every 2 minutes until the corn is nice and lightly charred on all sides.
Let the corn rest and cool for 5 minutes before stripping it off the cob.
In a large bowl, combine the green onion, jalapenos, cherry tomatoes, red pepper, bacon, cilantro and feta cheese. Set aside.
To make the dressing: in a small bowl, mix together mayo, garlic, cumin and chili powder. Mix well.
When the corn has cooled, with a sharp knife (carefully) stand a cob up and run your knife from the top to the bottom of each cob, stripping off the corn. Add it to the bowl with the other ingredients. Add the dressing and mix until it is all well combined. Season with the salt and pepper.
Refrigerate until ready to serve.