GRILLED CORN SALAD WITH BARBECUE VINAIGRETTE

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Salads are a mainstay of summer potlucks, and when corn takes center stage you won’t bring anything home except the empty bowl. Shop for Florida corn in early summer, then freeze according to our tips on page 33 so you can enjoy it until the local season ramps up again in fall.

To make this salad super healthy (and stretch it to feed a crowd), Dr. Robert Koch of Essential Mind and Body of Orlando suggests omitting the bacon and serving it with protein-rich quinoa to soak up that tasty dressing. “Many of my patients are sensitive to gluten, and quinoa is not only gluten-free but is also a complete protein that’s much higher in fiber than most other grains.” 

Serves 4

Gerrilyn Koontz, winner of Taste of Winter Park recipe contest. (photo by M. Andrea Kudlacz)

Gerrilyn Koontz, winner of Taste of Winter Park recipe contest. (photo by M. Andrea Kudlacz)

SALAD

3 ears fresh corn 

1 tablespoon butter

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 slices bacon, cooked crisp and cut into bite-sized pieces

1 English cucumber, peeled and sliced into thick rounds, then quartered

VINAIGRETTE

1 shallot, minced

2 tablespoons barbecue sauce (bottled or homemade)

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 tablespoons extra virgin olive oil

Make salad:

1  Remove corn from husks and rub with butter, then season with salt and pepper.

Grill on an outdoor grill or on the stove in a grill pan until golden brown, and when cool remove kernels using a sharp knife. Combine with bacon and cucumber in a large bowl.

Make vinaigrette and finish salad: 

1  Mix shallots, barbecue sauce, Dijon mustard, vinegar, salt and pepper to a small bowl and whisk to combine.

2  Slowly drizzle in olive oil one tablespoon at a time while whisking constantly. Mix until fully emulsified and creamy, then pour over salad and toss to coat.

3  Serve at room temperature.

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