Charred corn salad with creamy chipotle dressing
This charred corn salad screams of Summer! It’s perfect barbecue fare, best enjoyed sitting outside with friends and family.
Ingredients
Instructions
Preheat barbecue grill to high. Lightly brush corn with oil. Cook for about 10 minutes, turning now and again, until bright yellow and lightly charred. When cool enough to handle, stand cob on end on a board and run a sharp knife down the sides to remove the kernels in chunks.
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Continue Reading at Nadialim →Chef's Notes
There’s nothing quite like a charred corn salad when corn is at it’s peak, and this recipe couldn’t be any easier. The charring process really brings out the sweetness of the corn in a way that boiling doesn’t. It also lends a smoky flavour that pairs beautifully with the chipotle dressing. Serve this tasty salad with some marinated, barbecued chicken, beef or lamb for an easy Summer meal.
This recipe is from the Summer BBQ story in the February/March issue of NADIA magazine.
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