Grilled Corn Salad

I love to cook. In fact, had I not chosen to be a career nerd boy, I would have gone to culinary school. I spend a lot of time learning new techniques, cooking for friends and developing recipes. About two years ago, my wife and I decided to make our eating more healthy and green. Less meat and potatoes, more (sustainable) fish and veggies.

It has been a very creative time for me, trying to figure out low sodium, low fat meals. Flavor can be hard to come by when you cut down on salt and fat (isn't that BUTTER?! om nom nom). By picking up a few new cooking techniques, I am proud to say my recipe box is slowly filling up with some good recipes. Since everyone wants to eat healthy, so I have decided to start sharing some of them. Today's recipe is brand new and hot off the grill! This recipe is inspired by both classic Mexican salsa's and Italian ensalada's.

Grilled Corn Salad

Ingredients: 

• Two ears of sweet corn
• 4 Roma tomatoes
• 1/8 cup basic lemon vinaigrette
• 2 cloves of garlic
• Fresh Cilantro

Preparation:
Shuck and clean the corn. Rub with a little olive oil and place on a hot grill (350 degrees+). Rotate corn until it is slightly golden. Remove corn and allow to cool.

Mince garlic and mix with the vinaigrette. Dice tomatoes and toss with the vinaigrette. Mince 1/8 cup fresh Cilantro.

Once the corn is cool, slice the kernels off of the cob. Toss with vinaigrette and tomatoes. Add in the cilantro. Salt and pepper to taste. Server chilled & garnish with more cilantro. Serves 4.

Variations: If you like a little spice, add some Tabasco or other hot sauce to your vinaigrette. If you want to make more of meal of it, try adding some diced buffalo mozzarella and prosciutto. This can also be used a salsa. Try it on fish taco's!


Basic Lemon Vinaigrette:
Add the juice of one lemon to a mixing bowl, with a pinch of kosher or sea salt. Whisk while slowly adding 1/4 of a cup  extra virgin olive oil. Whisk until emulsified.

Cross Posted At Music For A Mid-Life Geek