Newton Ambassador and Chef, Justin Cogley shares with us an easy grilled salad that reminds him of his childhood.
“Continuing with 4th of July fun, I wanted to do something simple with grilled corn. All of my childhood memories from the 4th of July involved corn, but you can easily add grilled fish or meat to this charred corn salad to make it a very satisfying meal.”
Serves 2 or 4 as a side dish.
4 large ears of corn, shucked
6 each scallions
Extra-virgin olive oil
Freshly ground pepper
1/2 small red onion, thinly sliced
2 1/2 tablespoons fresh lime juice
1 teaspoon pure maple syrup
1 jalapeño, seeded and thinly sliced
10 each cherry tomatoes, sliced in half
1 cup, washed arugula or mustard green
3 tablespoons torn mint leaves
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves
* Fried Pumpkin seeds. Fry in oil at 375 F. for 15-20 seconds, scoop out of the oil and put on paper towels. Season with salt and smoked paprika
* Add in sliced avocados – toss in lemon juice and season with salt.
Heat a large grill pan or grill. Brush the corn with olive oil and season with salt and pepper.
Grill over moderately high heat, turning, until crisp-tender, about 10 minutes. Let cool, but still warm.
Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes.
Stir in the syrup, jalapeño, cherry tomatoes and 2 tablespoons of oil and season with salt and pepper.
Working in a large bowl, cut the kernels off the cob. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Add sliced avocado and top with pumpkin seeds.