Seasonal Potluck: Spicy Grilled Corn Salad with Queso Fresco

There’s still corn aplenty at the grocery stores and farmer’s markets here in San Diego! So cheap too. 4 for $1 at Henry’s! Who said healthy food has to be expensive? I think I’ve proven this month that corn can be so much more than just eaten off the cob. That’s really the whole point of Seasonal Potluck, to share new ways to prepare the same old stuff. This salad is spicy, filling, and is great leftover! (I’ve been eating it for lunch for several days now) I bet it would be awesome mixed with scrambled eggs for breakfast too.

Does anyone know anything about growing corn? I’m thinking of maybe planting a couple of stalks next year, but I don’t want it to take over my yard, and I want it to produce enough corn to enjoy (average of 2-4 ears a week for at least a month). How many stalks would I have to plant to achieve this? Anyone? Anyone?

For my spicy loving Hubs, I grilled up some spicy, pork sausages to pair with this spicy salad. So very summery indeed!

Spicy Grilled Corn Salad with Black Beans and Queso Fresco recipe from Fine Cooking

3 ears fresh corn, husked
1 medium red onion, cut into disks about 1/3 inch thick
1 large red bell pepper
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
2 Tbs. cider vinegar
One 15-1/2-oz. can black beans, drained and rinsed
5 oz. queso fresco or feta, crumbled (1 cup)
1/4 cup chopped fresh cilantro
1 Tbs. chopped fresh oregano

Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 6 to 10 minutes. Transfer to a cutting board to cool slightly. Grill the pepper until charred on all sides, about 12 minutes. Put the pepper in a bowl, cover, and cool slightly.

Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.

Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.

Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)

I had some great ideas today in regards to some upcoming blog posts. Once I gather some more information I’ll letcha know what I’ve got going on! I will say I’m very excited about though!