Remember when I popped in yesterday to tell you how much I’m loving the fall weather? Well, let me be hypocritical real quickly because there are a couple things I’ll miss about summer, too: swimming with Hailey, sundresses and fresh summer produce.
Well, I guess that is all I can come up with right now. Sayonara mosquitos, humidity and sticky sunscreen!
At the Davidson farmers market on Saturday I mentioned Chef Rosen made some incredible dishes. One was a grilled summer corn salad. If real life had a pinterest board, I would have pinned the heck out of, but instead I emailed him to praise his food and ask for the recipe.
He was able to list the ingredients, but didn’t have exact amounts, so I winged it. I’m happy to report, I nailed it. You MUST try this delicious yet simple grilled summer corn salad!Print
This is your must-make summer dish. It’s so simple to make, but feels unique and is absolutely delicious thanks to the combination of the sweetness from the corn, the tangy zest of lime, and the spiciness of the arugula. I can’t wait for you to try this one!
5 ears sweet corn
2 multi-colored banana peppers, cut into 1/4” rings
3–4 green onions, chopped
4 large handfuls baby arugula
1.5 Tbsp lime juice (about half a large lime)
several shakes of hot sauce (I prefer Cholula)
2 Tbsp olive oil
1/2 tsp kosher salt
Grill the corn without the husks. Preheat your grill to a medium heat (about 350 degrees). Place the corn directly onto the grill. Rotate the cobs every 1-2 minutes, watching for kernels to darken in color, but not burn. Plan on your grill time to be between 10-12 minutes.
Pull the corn off the grill once cooked and set aside to cool.
Once cooled, cut the kernels off the cob and into a large glass bowl.
To the corn, add the chopped banana peppers, green onion, and arugula. Mix well to let the heat from the corn slightly wilt the arugula.
Drizzle on the olive oil and lime juice, give a couple shakes of hot sauce, and sprinkle on the salt and pepper. Mix thoroughly and serve warm or at room temperature.
Grilled Summer Corn Salad
Makes about 3-4 side servings, so I highly recommend doubling
- 5 ears summer corn
- 2 multi-colored banana peppers
- 2-3 green onions
- 4 large handfuls arugula
- 1.5 Tbsp lime juice
- several shakes of hot sauce (I prefer Texas Pete)
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
First, grill the corn. You can do this anyway your prefer, but for ease, I took a short cut.
To husk corn easily, microwave full ears for 4 minutes an ear. Example, take 2 ears of corn and microwave them for 8 minutes.
Remove from microwave with a hot pad and slice of the ends.
When you peel back the husks, they will be silk-free!
Then David threw them on the grill, bare, for a few minutes to get the pretty char marks and flavor.
Cut the corn of the cob, directly into a bowl
Distribute the cobs to keep spectators entertained.
Meanwhile, slice the banana peppers and green onions.
By the way, cooking outside is the way to go. Fresh air, no biggie if you spill. However, you need a stove, so that’s a little more challenging to do outdoors. Inside, heat 1 Tbsp of olive oil over medium heat and slightly wilt the arugula.
Mix all the ingredients together, including the other 1 Tbsp of olive oil. Mix well.
It’s seriously delicious and a perfect side to any summertime cookout. I suggest doubling or tripling the recipe though. After a few samples all around, I proceeded to eat it all by myself and David wasn’t very happy with me.
The combination of the corn’s sweetness, tangy lime juice and spicy arugula make this a unique and fresh-tasting side. It will go quickly. Trust me.
Have any recipes you need to make one more time before cool weather is here for good?
I have to make this again to apologize to David for eating it all myself. He was seriously bummed. Oops.