Corn Off The Cob Salad Recipes

GRILLED CORN OFF THE COB SALAD

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
• Remove husks and silk from corn, then cut corn kernels from the cob.
• Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
• Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
• Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.