Grilled Corn Salad with Salsa Verde Ranch
It’s been a while since I posted my last recipe. Truth be told, I haven’t been feeling super motivated lately. Being on a seven month involuntary work vacation has left me feeling a little depressed and I have been spending more time on my couch than in my kitchen. It’s funny how feeling useless can make you not want to do anything.
Last night, I went to my parent’s house for a Father’s Day cookout, when inspiration finally struck. We cooked all of our food over a fire pit, including several ears of corn. The corn was smoky and sweet. Like any cookout with my family, there were plenty of leftovers, which got me to thinking about what I could do with grilled corn. A salad filled with southwest flavors came to mind.
Grilling corn is very easy. You start by soaking the corn in water for several hours and then you throw it on the grill, still in its husk, and grill it until the husks are black and charred on all sides.
This salad makes for a healthy and vegetarian meal, but if you are not concerned with meat consumption, I recommend adding some bits of bacon on top.
- 1 bag of Spring Greens
- 1 Avocado(sliced)
- 10 Grape Tomatoes(halved)
- 1 can Black Beans
- 2 ears Grilled Sweet Corn
- handful of Toasted Pepitas
- 2 tbs Ranch Dressing
- 2 tbs Salsa Verde
Grill the corn using the instructions above and once it cools, cut it off the the cobs.
Combine the ranch dressing and the salsa verde in a bowl and stir together.
Add the beans and vegetables to a bowl and toss together with the dressing. Top with toasted pepitas and serve.