Sunday, July 7, 2013

Grilled Corn Salad with Queso Fresco & Chipotle Vinaigrette

In an effort to not bombard you with travel photos, I made sure to sneak in a quick recipe before we head out for our honeymoon TOMORROW! Yes, it's a tough life spending the next two weeks on the Amalfi coast with my new husband, but I think I'll manage. I actually made this salad a long time ago, alongside a pair of massive ribeye steaks, but never got around to writing a post.

There is absolutely no question I would make this salad time and time again. The combination of the "grilled" flavors mixed with cool queso fresco and a hint of spice from the chipotle vinaigrette was perfect, and made even Adam and I enjoy our vegetables. I would recommend doubling this recipe for the leftovers; the salad was even better the next day after the flavors had blended together a bit more. You could serve it alongside a honking ribeye like I did, or turn it into a light main course by adding some rotisserie chicken. Either way, it's worth the effort of grilling, whether outside on the charcoals or on a simple grill pan.


Grilled Corn Salad with Queso Fresco & Chipotle Vinaigrette

Chipotle Vinaigrette

1/2 cup olive oil
2 T. cider vinegar
1 canned chipotle, plus 1.5 T. adobo sauce
Kosher salt, to taste


3 ears fresh sweet corn
2/3 medium red onion, sliced into thick rings
1 green bell pepper, sliced into thick slices

Handful of cherry tomatoes, cut into quarters
2/3 cup black beans, drained and rinsed
6 oz. queso fresco, crumbled
1/4 cup fresh cilantro, chopped


1. Whisk together all vinaigrette ingredients and set aside.

2. Heat grill or cast iron grill pan to medium-high heat. Brush corn, onion, and pepper with light coating of olive oil and grill until each component is softened with a slight grilled char. **Because I used a grill pan, I actually boiled the ears of corn first, then gave them a quick char over medium-high heat in the pan.

3. Roughly chop grilled onion and bell pepper. Slice corn from cob. Add ingredients to large bowl.

4. Add remaining ingredients and vinaigrette to bowl. Toss to combine. Can be stored in refrigerator for a couple days. Serve cold or room temperature.

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