By Chris, April 13, 2020

Grilled corn is a delicious component in this light, healthy salad/side dish the whole family will love! Grilling the ears of corn on a well oiled grill pan over medium high heat, will give you nice caramelized bits of corn quickly without cooking it fully so it keeps it’s integrity when you bite into those juicy sweet kernels. Spring is here and before you know it corn will be in abundance. If you’re like me, you will soon find yourself hitting farmers markets and shopping the fresh produce stands. More often than not walking away with more corn than you know what to do with. LoL Years ago I signed up for CSA through my local farm that I would visit weekly and buy my produce. I was invited to join and happily accepted. What could be better than buying into my local farm and getting fresh produce for a fraction of the price. Each week was a surprise ! a bevy of fruits and veggies that I couldn’t wait to experiment and create with! More often than not, I would receive a bundle of corn on the cob. I love it, but most of my family doesn’t care for corn in that way so making this salad would allow me to use up anywhere between 4-6 ears of corn at a time . I would feel great because I was using up my produce and not letting it go to waste, all the while creating a delicious, light, refreshingly, healthy salad that came together in a snap. Perfect for those spring/summer days when you don’t want to spend a lot of time in the kitchen and the outdoors are calling your name!

Let’s get started!

Ingredients:

  • 4 – 6 ears of corn husked
  • 1 can of Black Beans drained and rinsed
  • 1/2 small onion diced
  • 2 cloves of garlic finely minced
  • 3 scallions thinly sliced
  • 1 Teaspoon ground cumin
  • 2 Tablespoons fresh basil chopped
  • 2Tablespoons fresh parsley chopped
  • salt & pepper to taste
  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup Balsamic vinegar
  • 1/4 cup lime juice

Directions:

Heat a grill pan over medium heat. Spray with non stick spray and place the ears of corn on the pan. Cook for about 10 minutes or so rotating every few minutes so all sides get some charred/ caramelized bits of kernnels.Remove the corn and set aside a few minutes until its cool enough to handle. Carefully cut the kernels of corn off the cob into a large bowl. Add the remaining ingredients and stir well to combine. Cover and place in the fridge for at least 30 minutes to allow the flavors to meld together.

Notes:

  • Cubed avocado , chopped tomato , and chopped cilantro would be great additions to this salad also bringing a pop of color!
  • not a fan of balsamic vinegar? no problem. omit it. you can always just use lime juice or even lemon juice . Be sure to taste the seasonings and adjust accordingly.
  • goes well with grilled meats or chicken for a complete meal . Quick and easy ! perfect for any day of the week!

Hope you enjoy this recipe. Drop me a line if you try it . I’d love to hear from you !

Thanks!

Chris