Ann’s Grilled Summer Corn Salad
6 ears fresh corn
1 sweet Vidalia or Maui onion
1/3 – ½ c sun-dried tomatoes in oil
1 can black beans, rinsed & drained
1 good handful of cilantro, chopped
Olive oil & balsamic vinaigrette, optional
Salt & pepper
1. Husk & wash corn, brush with olive oil.
2. Quarter onions and put on skewers, brush with olive oil.
3. Heat grill to hot then reduce to low. Put on corn and onions. Grill until corn is blackened and turn. Do this until all sides are a bit blackened. Typically, grill 10 min/side. Keep the onions on until done.
4. Cut corn off cob, chop onions, and toss together. Add sun-dried tomatoes, black beans, and cilantro. This is great tossed with olive oil and balsamic vinaigrette.
This is great as a summer side dish or combined with grilled chicken, lettuce leaves, and ranch dressing in a wrap.