When it is hot in the summer, why not enjoy an easy grilled corn salad which can be prepared without the need of the stove top? This salad is endlessly flexible; just pick vegetables which are in season and they will naturally complement the corn and bring a vibrant range of colour to your salad bowl.
Go to your local market, pick out cobs of peaches and cream as close to the stalk as possible and then select a handful of other freshly available vegetables. Char the vegetables until crisp tender and toss together with your corn. Delicious served warm or cold, this grilled corn salad will wait until you are ready.
Grilled Corn and Summer Vegetable Salad
1 teaspoon cumin
salt and pepper
3 tablespoons olive oil
1 heaping tablespoon honey
4 cobs of corn
1 summer squash
1 red pepper
1 hot fresh pepper such as a jalapeno or banana pepper
4 fresh roma tomatoes, large dice
1/4 cup cilantro, minced
Zest the lime into a small bowl and add half the juice. Whisk in honey, cumin and a big pinch of salt and freshly ground pepper. Slowly whisk in oil.
Remove the husks from the corn. Slice zucchini and summer squash into 1cm wide diagonal slices. Cut squash peppers in half and remove seeds.
Heat grill to high and clean. Brush all vegetables with the dressing and place on grill. Grill, rotating until lightly charred all over, you want them all still to have crunch.
Remove from grill and chop pepper, and squash into large bite sized pieces and add to a salad bowl. Remove corn from it’s husk and also add to bowl. Toss in tomatoes and cilantro and an extra tablespoon of the remaining dressing. Taste and correct for seasoning. Can be served warm or cold.