I first mentioned this dish when I shared the Honey Chicken Skewers recipe, also from Real Simple and I promised to share it soon... hey I wouldn't let my readers down! RS is a pretty awesome magazine.
Grilled Corn Salad
by Real Simple Magazine, serves 4-6
6 ears of corn shucked
1 Tbsp butter
2 scallions sliced
Grill the corn for about 4-5 minutes on medium high turning it occasionally until it is slightly charred. Cut the kernals off - the best way I found to do this is stand the corn up in a large bowl placing your oven mitted fingers on top pushing down and cut down that way they just fall into the bowl. Or if you have thick skin then maybe no oven mitt is needed. Pull out any strings that got missed when you shucked the corn.
Toss with the butter and scallions and some ground pepper to taste. The recipe also calls for 1/4 tsp of salt added here but I didn't think it needed it. At this point you could tranfer it into a medium bowl for serving. I think it is best served pretty quick after so it's warm (or you can pop a tiny bit more butter in it and warm it in the microwave before serving).
Real Simple says it serves 4 but I think it serves more like 6 as long as you have some other type of side. This is my favorite corn dish and you don't get the corn all stuck in your teeth like you do off the cob :) It does go perfectly with the Honey Chicken Skewers or pretty much any summer main dish... hotdogs, hamburgers, BBQ, you name it! And with only 3 ingredients, it is so easy to make!
Let me know if you try it!
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