The Thrill of the Grill

Due to the incredibly hot weather recently, the grill has become the preferred venue for cooking. Tonight for example, I grilled a salad (though not what you are probably visualizing right now) and it was delicious, fit the ol' diet as well as the tastebuds of everyone in the family.

Grilled Corn Salad
4 ears of corn prepped for grilling
1 large red bell pepper
1 zucchini sliced in half long-ways
1 Anaheim green chile
1/4 c. chopped red onion
1 tomato, chopped
2 T. olive oil
2 T. fresh lime juice
Salt & pepper

To prep the corn you can either strip the husks & silk off and wrap each piece in foil or you can use the method which results in very tasty corn but more work (I learned this from yet another in-law, my brother-in-law Robin). Robin's method involves pulling the husks down but not off the ear of corn and removing all the silk, then putting husks back up around corn. Soak in water for at least 30 minutes before putting on the grill.

So get the grill going and grill corn, red pepper, zucchini, and green chile. Cook red pepper and green chile until they are charred and blistered, then peel and remove seeds before chopping. While still warm, remove kernels from corn, chop peppers and zucchini. Combine in bowl with red onion and tomato. Add olive oil, lime juice, and salt and pepper to taste. Serve at room temp.

This salad was so good--there was not a bite left in the bowl after dinner. In fact, I'm going to make it for the Fourth of July when the masses of Will & Ross's friends descend on the house here in Dripping Springs. Though I'm going to add more zucchini. The above recipe would have been a bit better with 1 ear less corn and maybe another zucchini.