Grilled corn salad - Le Coup de Grâce

Grilled corn salad

Preparation :45 min Cooking :12 min
Difficulty :easy
Servings :4 to 6

I wanted to make this grilled corn salad for a long time ago. The kind of dish that can be eaten as a starter, as a side dish or at lunch. Even that I would not be embarrassed to throw it in a legendary tacos! For this recipe, I decided to use frozen corn because there is a lot of waste when you cut the corn on the cobs.

Ingredients

  • 3 cups frozen corn
  • 3 tablespoons olive oil + a little for the service
  • 20 cherry tomatoes, halved
  • 1 1/2 red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 cup chopped fresh coriander (or more to taste)
  • 1 cup of baby rocket, torn by hands
  • 200 g feta cheese, crumbled
  • Juice of 1/2 lime + a little for the service
  • 1/2 teaspoon paprika
  • 2-3 pinches of chipotle chili powder (or more to taste)
  • 1 ripe but firm avocado, diced
  • Ground pepper to taste

Preparation

  • In a large skillet heated to high heat, add the corn and the olive oil then toss. Cook for 10 to 12 minutes, until the corn is well toasted. Do not stir too often to allow the corn to color. Pour into a plate and let cool for 10 minutes. Set aside.
  • In a large bowl, add all ingredients (except avocado), season with pepper then mix well. Taste and adjust the seasoning if necessary. Add the avocado, tossgently and reserve in the fridge for 15 to 20 minutes. Serve with a baguette and sprinkle with lime juice to taste!
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Our wine stewards suggest

+- 20$Newton Johnson Félicité Pinot Noir 2015

And why not a nice affordable pinot noir such as the Newton Johnson Felicite Pinot Noir. Believe me my friends that this one"pinote" a lot. We have smells of fruit, a little smoky and wild flowers. The mouth is fresh, with a light woody finish that gives this little nectar a small sweet without weighing it down. Served fresh, you will have the impression that summer is lengthening!

Solea, MonsRegius, 8%

This triple Belgian, very aromatic, offers fruity notes of apple, apricot, peach and orange, will complement the list of fresh ingredients of the salad to accentuate the fruity side. The light residual sugar of the beer, reminiscent of the maple, will associate with paprika, chipotle and grilled corn. The scrolls of pepper developed by the Belgian yeast will remind the spiciness of the smoked pepper.

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