That’s right. It’s almost here. The unofficial start of Summer. To gear up for Memorial Day weekend stay tuned to Dirty Water for recipes, drink tips, and a roundup of celebrations in the city. To kick it off, here’s a refreshing grilled corn salad to make after you ask your barbecue host the obligatory question, “can I bring anything?”
Grilled Corn Salad
2 ears corn, shucked
3 tablespoons olive oil, divided
1½ teaspoons salt, divided
1 shallot, minced
1 red bell pepper, cut into ⅛-inch dice
½ pint grape tomatoes, quartered
2 nectarines or peaches, pitted and cut into ¼-inch dice
1½ cups ¼-inch diced jicama
1 jalapeno, minced
2 tablespoons rice wine vinegar
2 sprigs tarragon leaves, minced
2 tablespoons cup minced parsley
1 teaspoon black pepper
1 tablespoon lime juice
Preheat a grill or grill pan to medium heat.
Brush the corn ears with 1 tablespoons olive oil and sprinkle with ½ teaspoon salt. Place corn ears on the grill and turn frequently until kernels develop a slight char. Remove corn from grill and strip the kernels from each ear. Place kernels into a large bowl. Run the back of a knife (dull edge) down the ears of corn to strip out any flavorful liquid still hiding in the ear. Add this corn milk to the bowl.
Add all other ingredients and mix until thoroughly combined.
Pour the salad onto a serving platter and serve chilled or at room temperature with lime wedges.