indian-style grilled corn midsummer salad
(1 rating)
This is a great summer salad that can be made ahead then tossed with its final grilled ingredient just before the rest of dinner is ready! It appeals to my Indian husband, who likes the Indian way of preparing corn with cayenne and lime. In winter when the grill's put away, we use frozen corn.
(1 rating)
yield
4 -6
prep time
10 Min
cook time
15 Min
Ingredients For indian-style grilled corn midsummer salad
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6 Tbspgood quality olive oil, divided
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4 Tbspfresh lime juice
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1 tspsalt
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1/2 tspfresh ground black pepper
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2 mdripe tomatoes, diced and drained
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1 cgarbanzos, cooked, drained
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1/3 cminced vidalia or red onion
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1/3 ccrumbled feta cheese
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1/3 cminced cilantro
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1 mdripe avocado
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1 ccooked edamame
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1/2 tspcayenne
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6 mdears fresh corn
How To Make indian-style grilled corn midsummer salad
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1Combine ¼ cup oil, lime juice, salt, pepper, tomatoes, chickpeas, onion, feta and cilantro in a glass or ceramic bowl. Add cubed avocado and edamame Toss well and let marinate at room temperature for at least an hour. Toss again, tasting to adjust salt and pepper. Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne.
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2Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 12 minutes. Cut from cob and stir into ingredients in bowl and serve. note:cooked frozen corn may be substituted!
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