You guys know that morally sound chefs and cooks DO NOT take credit for other people's work right? Well it is for this reason that I have to give my roommate Susan credit for this one. She made this corn salad last summer and it quickly became everyone's favorite side dish. This summer I decided to make it with grilled corn (instead of frozen) and it was a big hit with my family. And since I already began a "Summer Sides" series, I decided I had to type Susan's recipe up, with my own little spin, for you all to enjoy.
|Next time I will put the steak on top! :)|
And enjoy it you will! This salad is healthy, colorful, flavorful, and something DIFFERENT! I know I've said this before but the same macaroni and potato salads at cookouts are getting old! Instead try this yummy summer side at your next outdoor gathering. It is especially delicious with crabs, under sliced, grilled steak or along side a cheeseburger or hot dog fresh from the grill. In the pic you see how I paired it with grilled flank steak! I devoured that plate!
Ingredients (Makes 8-10 servings):
Non-Stick Cooking Spray (Olive Oil Flavor)
8 Ears Fresh Corn (Shucked) OR 1 Bag Frozen Corn (Defrosted in Refrigerator Overnight)
1 Can Chickpeas (Drained and Rinsed)
1 Pint Grape or Cherry Tomatoes (Halved)
1 small Red Onion (Finely Chopped)
1/2 Cup Parsley (Finely Chopped)
1/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
Salt & Fresh Cracked Pepper
Parmesan Cheese Shavings for Garnish (optional)
Preheat indoor or outdoor grill to high. If using fresh corn, spray each cob with non-stick cooking spray. Place the corn on the hot grill and char each side, 2 to 3 minutes per side (You will hear the kernels start to pop when they're ready to be turned). You want the corn to get great char marks (see picture)! Once the corn has charred, set aside until cool enough to handle. Then, stand each ear up, stalk end down, in a wide, shallow bowl or serving dish and, using your knife, slice the corn kernels off the cob.
To make the corn salad, add corn kernels (fresh or frozen) to a large bowl. Then add the chickpeas, grape tomatoes, red onion, and parsley to the bowl. In a small bowl whisk together olive oil, vinegar, a generous pinch of both salt and pepper, and pour over the corn mixture. Stir everything to combine and finally shave some parmesan cheese right on top to garnish.