Grilled Sweet Corn Salad with Dill and Lemon Vinaigrette
We just got back from two weeks in Indonesia, which was epic! We surfed, rode motorbikes around the island, and ate delicious food. What I loved the most about the food there was the freshness and simplicity. Fish caught that morning, simple salads, and quickly sautéed greens, always with rice.
My recipes have always been based on fresh ingredients, and they’re usually simple. Not too many components, nothing complicated, and they can be done in a short amount of time. Just like the food that we ate in Rote, I’m going to keep expanding on that type of food, starting with this recipe for a quick summer salad.
The main ingredient in this salad is the corn, (which must be fresh) and I like to grill it because I find that’s the easiest way to cook it. When I grill corn I leave the husks on and just grill it over high heat for about 4 minutes on both sides. The steam releases from the cooking kernels and makes a little cooking packet, making it super easy to remove the silk and husks when it comes off the grill.
Some of the components in this salad have a high water content so it is best to dress the salad right when you’re going to eat it or the acid from the lemon will make the cucumbers release a bit of water and make the salad a little soggy.
Have fun!
- 1/2 cup chopped fresh dill, tough stems discarded
- 3 green onions, chopped
- juice of 1/2 lemon
- 1 Tbsp honey
- 2 Tbsp olive oil
- kosher salt and fresh ground pepper to taste
- 3 ears fresh corn
- 1 lb cherry tomatoes, halved
- 1 large english cucumber, chopped
- 1 avocado, pitted and chopped into 1 inch pieces
- Preheat grill on high (500 degrees).
- Meanwhile, add dressing ingredients to a large bowl and whisk together.
- Put corn on grill for 4 minutes (keep husks on), and then turn over and cook another 4 minutes. Let cool while you chop the remaining vegetables.
- Remove husks and silk from corn. Cut off the kernels and combine with dressing along with tomatoes and cucumbers. Add avocado on top and season with salt and pepper if necessary.
- Enjoy right away, or to eat a later time reserve the dressing and add right before you're about to eat it, along with the avocado.
