Grilled Corn and Green Bean Salad
Whenever August arrives I’m a bit conflicted. Part of me wonders where the hell half the summer has already gone while the other half of me is psyched for the arrival of corn season. I guess you could say I drown my sorrows over the loss of half the summer in corn. I know. Some of you have been eating corn on the cob for most of the season already and you are saying to yourselves “What’s this girl talking about?”. However, you haven’t been eating Ontario corn. The stuff is out of control. I’ve never had corn this fantastically sweet. In fact, I never liked corn until I moved to Canada. I would’t dare put a drop of butter or grain of salt on it. You don’t need to. It’s that good.
I’m no purist either. I have no problem eating it any way that I can get it. It does not need to be on the cob. I actually find that I can enjoy more of it if I cook a whole batch of it and then shave it from the cob for salads. In fact, I live off the corn and black bean salad we featured a few summer’s ago. This is just a little twist on it and it may be my new favourite. I know it’s Scarlett’s. The other day, she snuck into the refrigerator and stole beans from it all afternoon. Just make sure you try to get a hold of some fresh ontario corn when you make it. I promise, you won’t be disappointed.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons rice wine vinegar
- salt and pepper
- 4 ears of sweet corn, grilled
- 1 pound green beans, blanched and cooled
- 1 red pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese
Method
Prepare vinaigrette by whisking together oil and vinegar with salt and pepper. Set aside.
Cut corn kernels from cob and chill. In the meantime, put beans, red onion, red pepper and feta in a large bowl. Add corn and then drizzle with vinaigrette and toss. Sprinkle top with feta and serve.
Scarlett really wants you to notice the rocks she painted. It’s one of the things we do at the cottage each day, decorate rocks from our beach. We also eat corn but you knew that.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
6 Comments
Beth Summerfield
September 04, 16:23This dish was AMAZing! I had it bookmarked for the longest time, and finally made it last night. I’m kicking myself for not trying it sooner! Thank you for the wonderful flavor combination and I can’t wait to enjoy my first batch all week long!
Laura Keogh
September 04, 22:04Thanks, Beth! It’s one of my favourites. I’m so glad you got around to trying it. Better late than never….L.K.
cherie
June 13, 23:03This was SOOOO Gooood
Only had to google on how to blanch. Very important
Heather
August 08, 11:44Made this simple and flavorful salad as a side dish on the weekend for a night with friends and it was really easy to make and a total crowd pleaser. It is definitely a keeper, thanks!
Laura
August 12, 13:40Hi heather,
Thank you so much for writing. We’re so thrilled to hear you enjoyed it. We wish we could take all the credit for how yummy it is but Mother Nature is killing it this year with corn! Don’t you think? It’s so sweet and delicious. Thank you for taking the time to write. Best, Laura
Heather
August 16, 11:53Definitely, I am taking full advantage, and have made this salad at least a half a dozen times now! I love how it also holds together for lunch the next day.