Thursday, September 1, 2011

Grilled Corn and Arugula Salad

This delicious salad is wonderful for lunch or a light dinner. Steaming the corn first allows it to cook through on the grill without burning. I served this salad with fresh fruit but it would be equally delicious served with chicken from the Herbed Chicken on Vegetable Confetti or Grilled Chicken with Strawberries and Green Onions.

Grilled Corn and Arugula Salad
recipe adapted from The Grilling Gourmet

5 ears of sweet corn, husks and silks removed
1 cup packed baby arugula, chopped
½ small red onion, sliced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon butter, melted
juice of 1 lime
1 small clove garlic, minced or grated
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 ounces feta cheese, diced

Add about 1 to 2 inches of water to the bottom of your steam pot and bringing it to a boil. Place the clean corn in the steamer basket and place the basket into the pot. Make sure that the water does not touch the bottom of the steamer basket. Cover the pot and steam the corn for 15 minutes. Remove the corn (be careful of the hot steam when you remove the lid) and set aside.

Preheat the grill over medium heat. Lightly brush the corn and red onion with olive oil. Place on the preheated grill until grill marks appear and vegetables are cooked through, about 4 minutes. Remove from grill and set aside to cool slightly.

Dice the red onion and place into large bowl. In small bowl, add red wine vinegar, lime juice, garlic, smoked paprika, salt and pepper. Slowly drizzle in olive oil and melted butter, whisking continuously to combine. Taste and add more salt and pepper, if desired; set aside.

Cut the kernels off of the corn. Place corn kernels into the large bowl with the onions and add the chopped arugula. Toss with the dressing (you may not need all of it). Add feta and gently toss to combine. Season with salt and pepper if necessary. Serve warm or cold.