Sweet corn is a summertime staple here in Ohio. We grow our fair share of corn here and the harvest is typically near the end of summer. Whether it is steamed or grilled, the corn is abundant, sweet and delicious. I am a big fan of the grilled version.
My default for grilling is to remove the husk and painstakingly remove the strands of corn silk. Then I butter, salt and pepper the corn, wrap in a double layer of aluminum foil and grill for 20 minutes, giving it a quarter turn every five. I have also soaked the corn for 30 minutes, pulled back the husk to remove the silk then tie it back in place after the butter, salt and pepper. That one goes right on the grill.
This recipe calls for putting the corn right on the grill to blacken it up some. While I haven’t done it before, I will certainly do it again. Great taste.
Post grill. Look at that corn….nom.
Beans and rice.
Grilled Corn Salad with Black Beans & Rice
Prep Time: 30 minutes | Cook Time: 1 hour | Makes: 4 main-dish or 6 side-dish
- 2/3 cup short-grain brown rice
- 1 15-ounce can black beans, rinsed
- 3 large ears corn, husked
- 2 medium red onions, cut into 3/8-inch-thick slices
- 1 green bell pepper, cored and quartered lengthwise
- 1 small ripe avocado
- 1/2 cup hot tomato salsa, preferably chipotle
- 1/2 cup orange juice
- 1/3 cup lime juice
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon canola oil
- 3/4 teaspoon ground cumin
- Salt & freshly ground pepper, to taste
- Baked tortilla chips, (optional)
1. Cook rice according to directions. . Drain and rinse. Place in a large bowl, toss with beans and set aside.
2. Meanwhile, preheat grill.
3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
4. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.
5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
421 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 72 g carbohydrates; 0 g added sugars; 13 g protein; 12 g fiber; 275 mg sodium; 779 mg potassium.