I am thrilled to see the first of the summer season corn coming in to the market. Here is an easy and different way to serve corn, perfect for a weeknight veggie dinner – or as a side for chicken off the grill on the weekend. This recipe is filled with not only good-for-you ingredients, but it is a festival of color and taste, too!
Grilled Corn Salad Wraps
6 Ears of Corn
1 Red Bell Pepper
1 Red Onion, Quartered
Olive Oil for Grilling Vegetables
1 Cup Chopped Tomatoes
1 Ripe Avocado, Chopped
4 oz. Monterey Jack Cheese, in ¼” cubes
1/4 Cup Chopped Cilantro
Butter or Bibb Lettuce and/or Warm Corn Tortillas
1/4 Cup Lime Juice
1/4 Cup Extra Virgin Olive Oil
1 Tsp Freshly Ground Black Pepper
2 Tsp Kosher Salt
2 Tsp Ground Cumin
Preheat your grill for 10 minutes. Lightly oil the corn, pepper, and onion, then over medium heat, grill for about 5-7 minutes or until brown in spots. Place the pepper in a zippy bag and set aside.
Make the dressing by combining all the ingredients in a jar and shaking it.
Remove the pepper from the zippy bag, peel and chop. *Cut the corn off the cob, and chop the red onion. Place in a bowl and add the tomatoes, avocado, cheese and cilantro, toss with the salad dressing. Garnish with crispy tortilla strips. Serve with lettuce and tortillas.