Recipe: Late-spring combination works for summer cookouts, too
A cilantro-lime dressing ties together the grilled vegetables in this salad. Add sliced grilled chicken or other protein to make it an entree dish. Kathy Morrison
Fresh corn is available for months, but the early crop certainly draws the most excitement. This recipe works for the entire harvest season, and is adaptable as can be. Include any favorite vegetables -- or stone fruits -- grilled or not. Double or even triple the recipe for a large gathering.
But the corn should be grilled, or at least broiled, for the salad. The kernels turn a bit chewy and quite nutty, which will be balanced by the cilantro-lime dressing. The only other "must" ingredient, I think, is the chopped celery, which contrasts so beautifully with the corn in taste and texture.
I added slices of grilled chicken breast to this, but grilled tofu or pork would be other good (but strictly optional) protein additions.
Not a fan of cilantro? Skip this dressing and use a light vinaigrette with some chopped basil thrown in.
Grilled corn salad with cilantro-lime dressing
Serves 4-6
Ingredients:
4 ears of fresh corn, yellow or white, husked
Olive oil
3 stalks celery
1 red bell pepper
1 large red onion
Optional fresh additions: 2 zucchini squashes, 1 cup cherry tomatoes, 1 peeled and seeded cucumber, 1 ripe avocado (or save for garnish), 1 yellow peach or nectarine
Optional prepared additions: 1/2 cup sun-dried tomatoes in oil (drained and shopped); 1 can black beans (drained and rinsed), 1/2 cup sliced black olives (drained)
Dressing:
3/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground black pepper
Pinch of cayenne pepper
Apple cider vinegar, as needed
For garnish:
1 avocado, sliced
Additional cherry tomatoes
Mixed baby greens, to line serving dish
Instructions:
Heat grill or broiler for high heat.
Rub the ears of corn with some of the olive oil, then grill, turning often, until all sides are lightly charred (see photo). Note: Corn can burn, thanks to all the sugar in it, so don't walk away. Also use a little olive oil on the other vegetables for the salad that can be grilled at the same time, including the bell pepper (left whole), the onion (cut into thick slices), and/or the zucchini (trimmed and halved lengthwise).
Remove the ears from heat and allow to cool. This step can be done hours ahead of serving.
If grilling the pepper, remove from heat when it's charred all over and place in a paper bag to steam. This will help peeling it after it cools. Remove any other vegetables being grilled when they have some charr but are still crisp. Allow to cool before chopping.
While the vegetables are cooling, prepare the dressing. The cilantro should be roughly chopped. Place the cilantro and the lime juice in a blender or food processor. With the motor running on medium, combine the cilantro and lime juice briefly. Then slowly pour in the 1/2 cup olive oil to make an emulsion. When that is well-blended, stop the blender and taste the dressing. Adjust the seasoning using desired amount of salt, pepper, cayenne and cider vinegar. Set dressing aside until ready to use.
Using a large bowl to catch the kernels, cut the corn from the cobs. Then chop and add the celery and any other fresh vegetables -- the avocado can be saved for garnish -- and any that were grilled. Stir in any prepared vegetables.
I used the same bowl for serving, but move the salad to a serving bowl or platter if desired. Pour about half of the dressing over the salad, and stir gently to combine. Taste and add more dressing as desired. Garnish with mixed greens and the avocado and serve, or chill until ready to serve. The salad stands up to chilling but wait to garnish until serving time.
Note: If adding grilled chicken or other protein, stir it in with the prepared vegetables or use it as garnish.
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Garden Checklist for week of Sept. 8
Temperatures are headed down to normal. The rest of the month kicks off fall planting season:
* Harvest tomatoes, peppers, squash, melons and eggplant.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.