This recipe is a side dish I made weeks ago and forgot to post. I normally keep up with recipes by way of looking at what’s stored on the camera. In this case, I had not taken any pictures. Of course, I always try to jot down the recipe as I go and lucky for me, I did. And lucky too as I intend to make this one again. Maybe I’ll take pictures next time. The photo today is courteous of About.com and looks kinda similar, well maybe a little thick on the dressing. Sorry about that folks, but I did want to share this recipe before this weekend as I know a lot of folks including myself will be grilling and barbecuing. Side dishes like this one are always welcomed.
Don’t forget to check out more of our favorite sides that go with cookouts. Just go to Recipe Index and you will find many under Salads and Vegetables.
Enjoy and I pray all have a most Memorial Holiday!
Creamy Roasted Corn Salad
serves about 8
5 ears sweet corn on the cob, shucked
1 medium red bell pepper, seeded and diced
1/2 cup diced sweet onion
1/2 cup chopped celery
2 garlic cloves, minced
1 medium jalapeño pepper, seeded and finely chopped
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 cup white wine vinegar
3 tablespoons granulated sugar
juice of 3 medium limes and zest
salt and freshly ground black pepper
Place the corn dry on the grill with no oil over medium high heat. Rotate to evenly cook the kernels. Remove when the kernels are just beginning to roast or turn brown. Let cool.
Remove the kernels from of the cob with a sharp knife into a large bowl. Add the bell pepper, onion, celery, garlic and jalapeño.
In a medium bowl make the dressing by whisking the mayonnaise, vinegar, sugar, lime juice
and zest. Add salt and pepper to taste.
Combine the dressing with the corn mixture and toss gently.