I’ve been reading so much about the drought in the west and the deteriorating corn crop and surging prices that I bought an armload of corn recently. I figured I’d get me some great sweet summer corn before there was none left. Unfortunately you can’t keep corn long. It turns from sweet to starchy over time. So I grilled whatever remained of my stash and made salad out of it.
Grilled Corn Salad is thrillingly bright and colorful. It is also very good to eat and goes with almost any entree or other side dish.
Grilled Corn and Green Bean Salad
3 cups corn kernels (from 2 large grilled ears of corn)
1 cup cut up cooked green beans
1 cup cut up tomatoes
1 avocado, peeled and diced
1/4 chopped red onion
1 small chili pepper, deseeded and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/4 cup chopped fresh basil
salt and freshly ground black pepper to taste
Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper. Makes 6 servings