I have so many memories as a kids sitting around with family shucking corn. My grandparents lived on a farm and grew a lot of their food. Every summer we would have to shuck the corn so my grandmother could freeze it for later. As kids we hated this job. As an adult, I am so thankful for the memories that come back to mind every time I shuck corn. Yes, you could use frozen corn in a bag to make this, but I promise it won’t be as good. Grilling the corn makes it so much more flavorful, that I would not even consider making this salad any other way! This salad is easy, affordable, light, and delicious. Its the perfect summer BBQ side, or even a quick weeknight dinner with a side of Alabama White Sauce Tofu Skewers, or a vegan burger or carrot dog. I will say that now that I am a grown up, I do try and make my kids shuck the corn. It’s still not my favorite task but, one that is worth it for the past memories and hopefully future memories for my kids.
INGREDIENTS:
6-8 ears of corn
1 red bell pepper
1/2 red onion
2 green onions
handful of cilantro
2 limes
salt and pepper to taste
INSTRUCTIONS:
Shuck and clean the corn. To grill the corn, spray each ear with a little oil and put directly on a hot grill. Allow the corn to grill for 5 minutes or so before turning. Grill another 5 minutes on the other side. You just want the corn to get some nice grill marks and color to it.
If you do not have a grill you can place the corn on a cookie sheet and spray with some oil. Place the cookie sheet in the oven on broil. Keep a close eye on the corn. It should start to get some color to it pretty quickly. Carefully turn the corn once or twice with some tongs before removing from the oven.
Allow the corn to cool before carefully cutting it off the cob with a sharp knife. I like to prop the corn cob up in a shallow bowl to cut it. The bowl catches the corn kernels with less mess, and helps to stabilize as you cut down the cob.
Finley dice the onions and peppers. Chop the cilantro.
Mix the corn and other veggies together and squeeze the juice from the 2 limes over the top. Salt and pepper to taste and mix well.
Serve room temperer or chilled.
