Today is the first official day of summer and what do we do more of during the summer? We grill and BBQ. When I get invited to a summer cook out, I am usually tasked with bringing a side dish or a dessert.
A few nights ago, my boyfriend wanted to make steaks for dinner and I all of a sudden got a craving for corn. I wanted to kick it up a notch and grill the corn straight up and use the heat from the corn to soften the tomatoes.
The recipe below is for 1 person/serving and can easily be adjusted for more people.
1 ear of corn
4 – 5 grape or cherry tomatoes, halved or quartered (your preference)
1 Tbsp shallots, diced
1 – 2 Tbsp fresh cilantro, roughly chopped
Fresh lime juice (to taste)
Salt and pepper (to taste)
1) Grill corn long enough to get grill marks on all sides and heat the corn (about 10 minutes). As the corn cooks, the kernels get really soft and shrink and will be harder to cut off the cob (from my experience).
2) Cut the corn kernels off the cob. I find it easier to place a small bowl upside down inside of a larger bowl and cut the kernels off. The bigger bowl will catch the kernels and they won’t fly off the cob all over the counter.
3) Combine the shallots and cilantro with the corn kernels.
4) Add fresh lime juice (I used half of a lime), salt and pepper.
5) Toss to combine.
I paired this salad with a piece of top sirloin steak (pictured) but this would be great with burgers, hot dogs, fish or shrimp.