Celebrate the Fourth with Corn

By Lori Powell

Too hot to cook…so don’t! Take it outside along with the rest of your Fourth of July BBQ dishes.

Now is the time to use the best produce the season has to offer and in this case, it’s corn, which is a bit early this year. It is the perfect pick of the crop right now.

Since my house is surrounded by fields of corn it only seems appropriate to celebrate the Fourth with some of the earth’s golden bounty.

Take the corn outside and give it a brief spin on the grill along with a poblano pepper and a good set of long tongs. This salad takes only minutes to prepare. My real goal is to give the corn a slight smoky flavor to complement its inherent sweetness and accent it with the slight heat of the poblano.

Change up the recipe a bit by replacing the basil with cilantro and the poblano pepper with a red bell pepper. Add some rinsed and drained canned black beans to give a boost of protein. Just remember to add more dressing and taste, taste, taste.

Happy, healthy Fourth of July!

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Grilled Corn Poblano Salad
Makes about 3 cups

4 ears corn, husked and rinsed
1 fresh poblano pepper
1 small shallot, finely chopped
1/4 cup finely chopped grape or cherry tomatoes
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 tablespoon organic cider vinegar, such as Bragg
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste

1. Preheat grill to medium. Grill corn and poblano, turning, until grill marks form and poblano is tender, about 5 minutes. Transfer to a plate and let cool. Rub poblano with a paper towel to remove skin. Remove seeds and stem. Chop poblano and add to a serving bowl.
2. Cut kernels from corn and add to bowl with remaining ingredients. Serve as a side or as a salsa to your favorite BBQ foods.

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Related posts:

1. Avocado Soup – to Celebrate the Simple
2. Easy Fish Tacos to Celebrate Summer
3. Happy Fourth!
4. Doing Breakfast Justice
5. Panzanella, a Salad to Celebrate Summer

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