Grilled Corn Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Corn Salad



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Dine Outside With This Tasty Summer Salad

    Fresh Corn                                                    6 ears, grilled and kernels removed

    Roasted Red Pepper                                  ¾ cup, cut into thin, 1" strips   Smoked Turkey Breast                                ½ cup (about ¼ lb.), cut into thin 1” strips
    Cornichons or  Gherkin Pickles                 ½ cup, finely chopped
    Red Onion                                                      ½ cup, finely chopped
    Fresh Dill                                                        2 tbsp, chopped
    Salad Oil                                                         2 tbsp. + as needed to brush the ears of corn
    White Wine Vinegar                                      1 tbsp.
    Salt & Pepper                                                 to taste
    1.  To grill the corn, remove the husk, leaving the last thin layer attached.  Brush with oil and place on the grill, occasionally rotating, until the kernels are well colored, approx. 15 minutes.  Let cool and remove the kernels.
    2.  In a mixing bowl combine the grilled corn, the red pepper and turkey strips, the chopped onion and dill, and the oil & vinegar.  Mix thoroughly.
    3.  Just before serving, add the chopped dill and salt & pepper to taste.  Serve on a bed of red leaf lettuce and garnish with a pickle fan.