This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn. We have no shortage of great sweet corn in Indiana, thankfully. The better the corn, the better this salad is.
You can’t find an easier fresh side dish than this summer corn salad.It has great crunch. A bit of sweetness. A bit of kick from the onion and vinegar. All rounded out perfectly with creamy delicious avocado.
You can use corn kernels if you have to, instead of cooking fresh corn-on-the-cob. I prefer to roast my corn on my Big Easy or on the grill just to give it that extra perfect flavor.
Also try my delicious Georgia caviar.
Summer Corn Salad
Prep Time 10 minutes
Cook Time 15 minutes
Fridge time 1 hour
Servings 8 servings
For the salad
- 6 ears sweet corn shucked
- 2 tablespoons olive oil
- 1/2 red onion diced
- 1/2 red bell pepper diced
- 1 avocado seeded, peeled, chopped
For the dressing
- 1/4 cup olive oil
- 6 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 lime juiced
- kosher salt
- freshly ground black pepper
Roast the corn on a grill or in an oven until done and lightly charred. Alternatively, boil corn in water for 4 minutes and drain. Allow to cool then cut kernels from the cobs.
Place corn into a bowl. Add remaining salad ingredients.
Whisk dressing ingredients together and stir into the corn mixture.
Refrigerate at least 1 hour before serving.
I was already addicted to sweet corn-on-the-cob before the Char-Broil Big Easy came along. The Big Easy, though, made my addiction much, much worse. I cannot get enough of it. Just like the name of the cooker, it’s easy to make. I just take a few ears of corn, shuck them, brush on a little butter and add my favorite seasonings. I often make my own seasoning, but I’ve found that McCormick’s Perfect Pinch seasonings make for the perfect corn topping.
Corn-on-the-cob takes about 25 minutes in the Big Easy. It’s sort of hard to overcook so don’t be upset it you let it go a few minutes longer.
I used McCormick’s Perfect Pinch Vegetable seasoning. Anita and I both love it. It doesn’t bury that great corn flavor, just enhances it. Perfect!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Easy Corn-on-the-Cob on the Char-Broil Big Easy
Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket
for your Big Easy.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Fire up your Big Easy.
Place the 8 pieces of corn onto pieces of foil.
Place the butter in a small saucepan over medium heat and stir until the butter is melted. Brush over the tops of the corn and sprinkle with the seasoning and a few pinches of salt.
Rotate and brush the other side of the corn and sprinkle with more seasoning and salt..
Seal tightly in the foil and place into the Big Easy basket.
Cook in the Big Easy for 20-25 minutes or until the corn is tender.
Whoa back up the truck to teriyaki yumminess! We both loved the heck out Moore’s Asian Teriyaki wing sauce. Though the bottle says you can use the sauce on anything from vegetables to stir-fry to whatever, the sauce was amazing on wings. Not overly sweet as teriyaki sauce can sometimes be. Not overloaded with soy sauce or ginger. Just flat-out perfect teriyaki flavors.
I made sure to not overly sauce my wings. Some places you buy wings at like to bury their wings in sauce, usually to hide skimpy thin wings. Not me. I use the big wings and I want to taste the wings too, not just the sauce. Also try Moore’s Creamy Ranch or Blue Cheese wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Moore's Asian Teriyaki Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings