Thursday, July 12, 2012
My local farmer's market is one of my favorite summer destinations. I load my little one into her stroller and we walk down bright and early each Saturday. Aside from a few farms, the market offers fresh mozzarella, baked goods, lemonade and my personal favorite: pickles! I have a strong tendency to overbuy produce and pickles... Last week, the tomatoes were too pretty too resist - little yellow cherry tomatoes. I cut some up for Claire and she pointed to it and said "What's that mommy?" When I told her it was a tomato, she gave me a skeptical look then popped it in her mouth... They're now a favorite. As for corn, forget the salad, she wants it on the cob, with "buh-der". She'll happily gnaw on a whole ear (giving mommy and daddy time to eat!)
With my inability to control myself at the market, I frequently end up looking for ways to use up the excess... This corn salad is a nice, light change to corn on the cob. Serve it with grilled beef or chicken for a simple summer dinner.
Grilled corn and sweet onion salad
adapted from Boy Meets Grill by Bobby Flay
2 ears of corn, husks and silk removed and blanched
2 Tbsp. olive oil, plus extra for brushing the corn
1 Tbsp. cup aged sherry vinegar
1 tsp.Dijon mustard
1 small garlic clove, minced
1 small red bell pepper, diced
1/2 large Vidalia onion, thinly sliced
1 ripe plum tomato, finely chopped
1 jalapeno pepper, finely chopped, seeded if desired
1 Tbsp. finely chopped chives
Salt and pepper
Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.