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Grilled Corn Salad

Not much else says summer like a pile of golden ears of corn wrapped in their crisp, green husks. This grilled salad brings out the natural sweetness of fresh corn.
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Ingredients

Makes 8 servings / Prep: 25 min., Grill: 20 min., Soak: 15 min., Cool: 10 min.

  • 18 ears fresh corn in husks
  • 1 large red bell pepper
  • 5 green onions chopped
  • ½ cup cider vinegar plus 1 tablespoon
  • 1½ tablespoons honey
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup vegetable oil

Instructions

  • Soak corn in husks in water 15 minutes.
  • Cut bell pepper in half lengthwise; remove and discard seeds and membrane, and flatten pepper with palm of hand.
  • Set aside.
  • Coat grill rack with cooking spray, and place on grill over medium-high heat (350° to 400°).
  • Place bell pepper, skin side down, on rack; remove corn from water and add corn in husks to grill.
  • Grill, covered with grill lid, 15 to 20 minutes or until corn is tender and slightly charred, turning occasionally, and pepper is charred.
  • Cool corn.
  • Place pepper in ice water until cool; peel and discard skin.
  • Remove husks, and cut kernels from cob; place kernels in a large bowl.
  • Chop pepper; add pepper and green onions to corn.
  • Combine vinegar and next 4 ingredients.
  • Gradually add oil, stirring constantly with a wire whisk.
  • Pour dressing over corn salad; toss gently.
  • Serve immediately, or chill thoroughly.
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Course; Salad
Diets; Vegetarian