Grilled corn is crunchy and succulent, making it the perfect side dish for an Independence Day barbecue. Use it to make a salad featuring crunchy sweet peppers, shredded cheese, and a kick of hot pepper sauce, coated with lemon dressing. This corn salad is a light and refreshing accompaniment to any summer barbecue meal.
- 6 ears of fresh corn, husks included
- 4 medium or 20 miniature sweet peppers, halved and seeded
- 3 garlic cloves, minced
- ½ cup (2 ounces) parmesan or cotija cheese, shredded finely
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary, snipped or 2 teaspoons of crushed dried rosemary
- 2 tablespoons butter, softened
- 1 tablespoon Worchester-style chicken marinade
- 1 teaspoon plus ½ teaspoon pepper
- 1 teaspoon plus ¼ teaspoon salt
- Few dashes of hot pepper sauce (bottled)
- Romaine lettuce leaves (optional)
Step 1: Prepare the dressing by combining Worchester marinade, lemon juice, garlic, olive oil, hot pepper sauce, ¼ teaspoon salt, and ½ teaspoon pepper in a jar with a screw top. Put the top on the jar and shake well to combine ingredients. Refrigerate the dressing until serving time.
Step 2: Peel the husks back to expose the ears of corn but do not remove the husks. Rinse the corn gently and remove the silk by scrubbing the corn with a stiff brush. Spread the melted butter onto the ears and sprinkle rosemary, 1 teaspoon pepper, and 1 teaspoon salt on top. Fold the husks around the ears of corn and use husk strips or kitchen string to secure the husks. If using string, make sure it is 100 percent cotton.
Step 3: Heat the grill to medium and grill the corn and peppers directly on the rack until the peppers are evenly browned and the corn kernels are tender, approximately 25 to 30 minutes. Rearrange and turn the peppers and corn while cooking. When cooking is complete, remove the peppers and corn and allow the corn to cool for 30 minutes.
Step 4: Remove the string from the corn husks and peel back the husks. Cut the corn kernels off of the corn cobs. Cut the stems off of the peppers and chop the peppers into bite-sized pieces.
Step 5: Combine peppers, corn, dressing, and cheese in a large bowl. Lightly toss ingredients to combine them. Serve the salad while still warm or at room temperature. If desired, serve it on top of a bed of romaine lettuce leaves.