Corn is a classic barbecue staple. Whether it's grilled on the cob or incorporated into cornbread, it's a versatile and beloved addition to any barbecue spread. Try turning your grilled corn into a salad which pairs well with a variety of other barbecue dishes.
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Servings: 8
Ingredients
- 1/8 oz Fresh Parsley Chopped
- 3/4 tsp Olive Oil
- 1 oz red bell peppers Diced
- 1 oz yellow onion Diced
- 3/4 tsp Olive Oil
- 1/8 tsp ground black pepper Ground
- 1/8 tsp Salt Kosher
- 1-1/4 lb Corn on Cob, Husk Removed, Fresh
- 1/8 tsp ground black pepper Ground
- 1/8 tsp Salt Kosher
- 1-1/2 tsp Olive Oil
- 1 oz cheese Queso Cotija
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Instructions
- Shuck corn, making sure to remove all of the silks.
- Preheat grill. Coat corn with 1/3 quantity of oil, season with 1/2 of the salt and pepper and roast on grill until tender and browned. Turn frequently to avoid burning corn. Remove and cool.
- Cut kernels from cob and chill.
- In sauté pan heat 1/3 quantity of oil, add onion & pepper and sauté on high heat searing quickly until browned but not softened. Cool.
- Combine corn, onions, peppers, parsley (including stems), onions, remaining oil, and second half of salt and pepper.
- Place into serving bowl and garnish with grated cotija cheese.
Chef Tips
Low food waste tips: Uses parsley stems and reserve corn cob and add to vegetable broth or soups
Nutrition
Serving: 3oz | Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 80mg | Fiber: 2g
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