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Grilled Corn Salad

August 13, 2009

corn-salad The first time I had grilled corn was on Koh Phi Phi beach in Thailand and I was instantly hooked.  It is so easy, healthy and delicious.  You can serve them the traditional way with salt and butter, or why not be creative and try lime juice and chili powder? or a little smoked paprika? I’ve been a little obsessed of late thinking of all the different flavors I can put on an ear of grilled corn.

It’s also great to throw a few extra on the Q to make corn salad with the next day.  A quick and delicious lunch! Again, so many ways to be creative.  The picture here shows my fresh grilled corn tossed with sliced radish, olive oil, lime juice, fresh pepper and red pepper flakes (an interpretation of  a recipe in my Martha Stewart ‘Great Food Fast’ cookbook)

But what about avocado? rice wine vinegar? green onion? BACON?! The possibilities are endless!

To grill corn, peel back husks (but don’t remove) and remove silk.  Pull husks back over and soak in cold water for about 10 minutes.  Drain ears.  Put on hot grill for about 20 minutes or until husks are slightly charred.  Serve hot.

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