Grilling the Corn: While you could boil the corn, you should really try grilling it in the husks. This grilling method will impart a smokey flavor that elevates this salad to the next level. Here is how you do it.
Pull back the husk from the corn, but leave them attached at the base. Expose as much of the corn as possible and remove all the silk. Once all the silk has been removed, return the husk to its original position. Place the corn in the sink filled with water and allow the corn to soak for a half an hour or so.
You want the husk to be totally saturated.
Place the husk covered corn on the grill over medium heat. Turn the corn every 10 minutes or so. The wet husk will protect the corn, steam it and impart the smokey flavor. Over time the husks will dry out and turn very dark. Sometimes a piece of husk will catch fire so it’s best to stay with the corn. This process will take 45 minutes or so, but its worth it.
Remove the husks, allow to cool and cut the corn off the cob. I made a video on this a few years ago. Go to www.youtube.com/BBQMyWay and search for “grilled corn.”
Corn Salad Recipe You can view a video on this recipe at the same webpage listed above. Do a search on “corn salad.”
Corn from 6 ears
1/4 cup of chopped red onion
3 cups of halved cherry tomatoes or cubed home grown tomatoes
1/4 cup of chopped cilantro
1 15 oz can of black beans, drained and rinsed
1 avocado cut into bit size pieces
2 tbsp. of olive oil
1 tsp. of rice wine vinegar
Juice of one lime
1/8 tsp. of ground cumin
1/2 tsp. of sugar
3/4 tsp. of salt
1/2 tsp. of black pepper
Combine all ingredients for the dressing. We do it in an old pickle jar so we can give it a good shake to make sure everything is dissolved and mixed well. Place all the salad ingredients, other than the beans and avocado, in a large serving bowl and stir till well mixed. Add the dressing and stir again. Now fold in the beans. You don’t add the beans at the beginning because if you stir them too much they will start to make the salad look black. Lastly, add the avocado and gently fold in. Enjoy this refreshing salad on a hot summer day!
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