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About the Recipe: Grilled corn without a grill is easy to make on the top of the stove in a cast iron pan. Just add lots of flavor popping peppers and toppings to create this creamy lemon dressed easy vegetable salad.
Cook’s Note: Have some fun; add a flavored honey like radish or Brazilian pepper. I also lined my salad bowl with fresh baby spinach and put the dressed corn salad over the spinach leaves. In the winter, just use defrosted frozen corn.
Easy Directions
- Microwave ears of corn with husks, about 4 minutes high power; remove husks and silk, cut off; 2 cups corn kernels.
- Place 3 Tbsp. oil from pepper jar in 10-inch hot cast iron skillet; cook medium high heat until light grill browned but not burned or completely dry.
- Place corn in large bowl, add chopped red peppers, garlic, green peppers, radishes.
- Make creamy lemon dressing in small bowl, combine yogurt, lemon juice, honey, chili powder, and salt. Add to corn salad; toss.
- Place in 4 salad bowls; top as desired with crumbled cheese, chives, cilantro or parsley, pumpkin seeds. Serve with whole cherry peppers on side.
Instructions If You Need More Details:
Microwave Ears of Corn: Cut off the silk top and part of the bottom stem on each ear. Run cold water over husk covered corn; place in microwave safe dish. Cook at high power in microwave oven for 4 minutes; alternate corn placement in dish; cook in microwave 2 minutes. Remove from microwave; set aside until able to handle. Remove husk and silk; cut corn off cobs (2 cups corn)
Quick Grill Corn: Remove 3 Tablespoons liquid from pepper jar; place in warm 10-inch cast iron pan; place cut corn niblets in even layer over pan bottom; cook over medium high heat lightly grill browning the corn, about 5 minutes; remove corn to large bowl.
Add Remaining Chopped Vegetables: Remove roasted red peppers and garlic from liquid in jar; coarsely chop peppers and garlic; add to corn in bowl. Add chopped green peppers and radishes.
Make Dressing: In small bowl, combine yogurt, lemon juice, honey, chili powder, and salt. Add to salad; toss to combine.
Place in Salad Bowls; sprinkle with desired garnishes: crumbled cheese, chives, cilantro, pumpkin seeds. Add some hot or mild cherry peppers on the side.
Yield: 4 salad servings
pdf for Copy of Recipe – Mexican Market Corn Salad
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