Here in Illinois we have an abundance of beautiful golden corn. Luckily, it’s my favorite vegetable and I never tire of trying it in new ways. For our Mother’s Day cookout last weekend I wanted to do something a little more complex than just corn on the cob. I needed some inspiration. I began flipping through my Food Network Magazine and found a simple recipe for a corn relish. It looked so delicious but I wanted to incorporate even more veggies. I took it one step further and created my own version of a corn salad. I wanted something fresh and colorful that would be healthy for my family. The corn was the star of the dish and my family ended up loving it. My son even ate the pepper! Three cheers for Mommy!
4 ears of corn
1 roma tomato
half of a red bell pepper
half of an onion
1 stalk of green onion
2 tablespoons of fresh cilantro
1/8 cup of olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
Start by soaking your corn in cold water with 1 tablespoon of salt. Soak for about 10 minutes.
Shake off any excess water. Place the corn on the grill for 10-15 minutes turning every 5 minutes.
Remove corn from the grill and set aside to cool.
Dice the tomatoes, onion, green onion, red pepper, and cilantro.
Place in a medium sized bowl. Cut the corn from the cob and place into the bowl with the other vegetables.
Dress with extra-virgin olive oil, salt and freshly ground pepper to taste.
(I looked away for a few moments during my prep and when I looked back, I found that I had gained a sweet little helper. Precious!)
Combine. Serve right away or store in the refrigerator and serve cold.