When it comes to summer meals, simple is best. This seasonal salad highlights summer's best produce and makes a perfect side for an outdoor lunch or weekend barbecue.
Grilled Corn Summer Salad
Adapted from Amy Holt's Perfect Street Corn Salad
- 1 cedar plank, soaked in water for at least 30 minutes
- 2 corn cobs
- 1 tbsp Brightland's LUCID lemon olive oil
- Pinch of both salt and fresh cracked pepper
- 1/4 lime- juiced
- 1 tsp thinly sliced red chili pepper
- 1 Tbsp queso fresco
- 1/2 tbsp fresh cilantro
Fire up the grill to a temperature of about 400 F. For extra cedar flavor, we recommend charring the cedar plank on both sides before adding the corn.
Brush the corn with LUCID olive oil. Transfer to the pre-soaked cedar plank.
Cook for about 20 minutes or until just tender. Brush with more LUCID if desired.
After grilling, carefully cut the corn kernels off the cob.
Mix the kernels with salt, pepper, a squeeze of fresh lime, chili slices, queso fresco, and cilantro
Top with lime zest, fresh cracked pepper, and another drizzle of LUCID olive oil for a hint of lemon.
Corn salad photo by Amy Holt.