Grilled Corn Salad

This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!

Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!

Ingredients

• 4 ears corn, husked
• 6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
• 2 shallots, rough chop
• 1 cup cherry tomatoes, halved 
• 6-9 shishito peppers 
• 3 tablespoons white-wine vinegar
• 2 cloves garlic, grated
• 2 teaspoons honey
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup crumbled feta cheese

INSTRUCTIONS 

Place a grill basket on a grill; preheat on high for 10 minutes.

Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.

Brush corn with 2 teaspoons of oil. 

Place the corn directly on the grates. 

Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers. 

Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.

Cut the corn from the cobs.

Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.

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Slow Cooked Mexican Corn

This Mexican Street Corn recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! It’s slow cooked for 3 hours in cheesy cream sauce, and zesty seasonings that make it insanely delicious. The perfect side for any barbecue or summer get-together!

Sides in the slow cooker are also a great way to save space in the oven and keep your house cool during the summer.

Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish.

Ingredients 

• 6-7 ears of corn shucked and broken in half
• 13.66 oz. can light coconut milk or low fat milk
• 2 Tbsp. honey
• 1/2 cup salted butter
• 4 tablespoons fresh lime juice approximately 2 limes
• 1/2 teaspoon cumin
• ½ teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 1 cup cotija cheese, crumbles
• 1 bunch fresh cilantro 

Instructions:

Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.

Pour coconut milk, lime juice, and seasonings in a medium bowl and whisk until combined.

Pour  the coconut milk mixture over the corn.

Drizzle over the honey and ½ cup of the cheese. Cut up the butter into pieces and add to the slow cooker.

Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)

To serve, sprinkle with remaining paprika, cheese and cilantro

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Enjoy!

Summer Corn Salad

This Corn Salad is one of my favorite summer sides!  This easy Summer Corn Salad features sweet fresh corn off the cob, crisp bell peppers and feta cheese all combined in a light and zesty vinaigrette.

Summer is the best time of year to serve up fresh salads and vegetables. I visited the Southern Hills Farms with some friends this weekend and knew I had to stock up some fresh summer corn. If you live near the Orlando area, I definitely recommend visiting Southern Hills Farm in Clermont. It is absolutely the best You Pick farm I have ever been to and it’s perfect for photos! 

Such a fun day picking sunflowers at South Hills Farms!

INGREDIENTS

• 5 cups corn kernels about 6 cobs of corn or frozen corn kernels, thawed
• ½ medium sized red onion diced
• 1 red and green bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoon dried White wine, such as Scout & Cellar Dove Hunt Dog Chardonnay
• 1 lemon, juiced
• ½ teaspoon Chile Lime seasoning
• 4 oz. crumbled Feta cheese
• a generous sprinkle of course salt
• pepper to taste
• 1 tablespoon fresh parsley

DIRECTIONS

Combine all ingredients in a large bowl and gently toss.

Season with salt & pepper to taste.