One thing I always struggle with during meals is sides. I always seem to do the same things; baby potatoes, corn on the cob, Caesar salad, veggies? This particular grilled corn salad is one that I reserve for the summer, and for good reason. Everything about it is summery and just makes me wanna drink beers on the beach!
This is another recipe I’ve stolen from Kevin’s mom (and tweaked, cause I can’t leave well enough alone!). Might as well add it to the collection, just like my Creamy Sherry Nutmeg Mushroom Soup and my Fresh Pineapple Salsa.
The original recipe for this calls for canned corn, I always opt to use fresh corn and grill it before I cut off the cob! Make sure you let it cool first though!
Oh, and by the way, I found the easiest, best way, to cook your corn on the cob – If you own a pressure cooker. Simply shuck the corn, add 1/2 cup of water to the pressure cooker, place the corn on your steamer rack and cook on high pressure for 3 minutes! This method seems to produce better results than simply boiling it!
Ps. If you don’t love dill, I don’t know if we can be friends. Dill is life. Ha
HERE’S WHY IT’S HEALTHY
Although corn is technically a grain, which I try to avoid, it is definitely different than most grains in that the kernels are soft and can be eaten raw and cooked like a vegetable. Corn is fairly rich in B1, and boasts 10-15% protein. While too much corn, and processed corn (and it’s derivatives) can undermine your health goals, occasionally eating fresh corn shouldn’t be a concern!
Onions happen to be one of my favourite foods, and they find their way into many, many of my dishes, and for good reason! Onions generally have a good mix of many nutrients, and a good source of selenium and zinc.
- 3 ears of corn
- 2 small tomatoes
- ¼ cup red onion, minced
- ¼ cup red pepper, minced
- 1 tbsp dill
- 3-4 tbsp vegan mayo
- salt and pepper to taste
- Cook the corn either by boiling, or in your pressure cooker (see notes for pressure cooker instructions).
- Meanwhile, preheat your grill on high. Once the corn is complete, place it on the grill and cook until some kernels are charred. Set aside to cool.
- Slice and seed the tomatoes, then finely dice and wrap in paper towel to absorb most of the moisture.
- Carefully slice the corn off of the cob, and mix the corn, tomatoes, onion, red bell pepper, and dill in a medium bowl.
- Add mayo, on tbsp at a time - stirring well in between, because it gets too saucy very quickly! Salt and pepper to taste.
This salad keeps well in the fridge for 2 days, IF you're careful to really dry the tomatoes!