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Author Topic: Side Dishes  (Read 3201 times)
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KCJackie
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« on: August 27, 2009, 03:03:33 AM »

I LOVE this one!!!  I make it at least twice a week during the summer months.


GRILLED CORN SALAD


6-8 Ears of fresh corn, husked and silks removed
2 Tablespoons canola oil
Salt and Pepper
2 cups (or more, lol) halved cherry or grape tomatoes
1 red bell pepper, finely chopped
6 scallions, finely chopped
2 cups arugula or endive (optional)


Dressing

1 Lemon, juiced
4 Tablespoons Olive Oil
Salt and Freshly ground black pepper
3 Tablespoons sugar
1 Tablespoon Paprika
1 teaspoon Onion Powder


Directions

Preheat skillet grill to medium heat.  Rub corn with canola oil and season with salt and pepper.  Grill corn for 7 minutes or until ears are lightly marked.  Remove from grill and cool.  Remove the kernels from the cob and place in a large mixing bowl along with the cherry/grape tomatoes, red pepper, scallions, and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper, paprika, sugar and onion powder to taste.  Toss the salad with the dressing and serve at room temperature.
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SunnyinTX
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« Reply #1 on: November 22, 2009, 03:03:03 PM »

I LOVE this one!!!  I make it at least twice a week during the summer months.


GRILLED CORN SALAD


6-8 Ears of fresh corn, husked and silks removed
2 Tablespoons canola oil
Salt and Pepper
2 cups (or more, lol) halved cherry or grape tomatoes
1 red bell pepper, finely chopped
6 scallions, finely chopped
2 cups arugula or endive (optional)


Dressing

1 Lemon, juiced
4 Tablespoons Olive Oil
Salt and Freshly ground black pepper
3 Tablespoons sugar
1 Tablespoon Paprika
1 teaspoon Onion Powder


Directions

Preheat skillet grill to medium heat.  Rub corn with canola oil and season with salt and pepper.  Grill corn for 7 minutes or until ears are lightly marked.  Remove from grill and cool.  Remove the kernels from the cob and place in a large mixing bowl along with the cherry/grape tomatoes, red pepper, scallions, and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper, paprika, sugar and onion powder to taste.  Toss the salad with the dressing and serve at room temperature.

Jackie, this sounds delicious!!  I was searching around looking for some different side/veggie dishes for Thanksgiving dinner and saw this.....I won't use it for Thanksgiving but I will make it come this Spring.

OK..I am off to search for some side dishes!!
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