Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
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Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper
Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.
2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.
3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.
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Wild Rice Salad with Blueberries, Corn & Almonds
This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!
Ingredients:
1 cup wild rice
¼ cup almonds
1 ear of corn, kernels cut from cob
½ cup blueberries
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Freshly ground black pepper
Sea salt
For dressing:
1 garlic clove, finely grated
Juice of 1 lemon
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Kosher salt, freshly ground pepper
Method:
1. Cook wild rice in a small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out on a large rimmed baking sheet and let cool.
2. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
3. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
4. Toss the rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
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Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.
Ingredients:
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
Cotija cheese
Method:
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.
2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija cheese.
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Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
⅓ cup coarsely chopped fresh cilantro
⅓ cup coarsely chopped fresh chives
⅓ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
⅓ cup mayonnaise
⅓ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!
Ingredients:
1 cup orzo pasta, cooked according to package directions
1 cup canned Corona beans, drained and rinsed
½ cup canned artichoke hearts, drained and coarsely chopped
¼ cup each orange and red bell pepper, seeded and diced
2 cups arugula greens
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
3.tablespoons chives, snipped
¼ cup golden raisins
¼ cup currants, plumped in hot water and drained
Dressing:
¼ cup plus 3 tablespoons vegetable oil
¼ cup white wine vinegar
2 teaspoons finely minced garlic
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk together the oil, vinegar and garlic, seasoning to taste with salt and pepper. Toss the cooked orzo and beans with the dressing. Let cool.
2. Add the remaining salad ingredients, tossing lightly to distribute evenly. Refrigerate until ready to serve. (This can be prepped up to a day in advance, though wait to add the arugula until just before serving.)
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Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Ingredients:
4 cups mixed spring salad greens, such Little Gem and Cegolaine
1 slicing cucumber, peeled and cut into bite sized chunks
4 mini peppers, seeded and chopped
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the greens, peppers and cucumber all in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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