Tuesday, May 11, 2010

Grilled Corn Salad

I love grilling season. The weather, the sun, the warmth. The skies are so gray for so long that when the blue skies return, I feel like I shouldn't take one second for granted, That sentiment, unfortunately, lasts for about a month, then I start to take the weather for granted.

Our weather this weekend was perfect early season gorgeousness. The mountains were out and super clear and made my bike ride and run more than worth it. The sun wore a corona and the food was amazing.

Random fact: sun halos, like this one, are caused by particles of moisture in cirrus clouds located in the troposphere.

Not quite as educational random fact: grilled corn is awesome.

Shuck the corn and rinse off any of the corn silk that's still stuck to the ear. Using a great deal of care, cut the corn off the cob.

Once you put everything in a bowl, it looks like the beginning of summer.

This recipe is particularly enticing because it's endlessly adaptable for everything that summer brings.
Grilled Corn Salad
3 cobs corn, grilled
1 tomato, chopped
1 c arugula, chopped
1/2 c yellow onion, minced
1/4 c parsley, chopped
2 T tarragon, chopped
2 oz goat cheese, crumbled
1/2 c asparagus, grilled and chopped
1 t salt
1 t pepper

Combine all ingredients in a medium bowl and stir to combine. Pour dressing over the salad (recipe follows). Enjoy.

Cumin Vinaigrette:
Juice of 1/2 lemon
1/2 t mustard
1/2 t cumin
1/3 c olive oil
salt and pepper, to taste

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