Yesterday I took my youngest to over-night camp...the first time for him...sigh:( The house is quiet without him around. I imagine he's having a great time, meeting new friends, staying up way too late & giggling til his tummy hurts. I can't wait to hear all the stories when he gets home.
And other than swimming and exploring there is the eating. Isn't summer just the best for eating? Sweet corn on the cob, juicy peaches, tart lemon-aide. It's all so good. This is my new favorite summer salad. Sweet fresh corn, spicy chili & lime juice bring it all together. With a light dressing it allows these bright summer flavors to shine. I hope you like it too!
Grilled Corn Salad3 ears corn on cob
1 head of romaine lettuce
1 bunch cilantro
1/4 c roasted red peppers (from a jar is fine)
2 Tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kosher salt
2 boneless, skinless chicken breasts
Beginning with the corn, shuck & rinse then grill on med-high to high heat on all sides till slightly charred, about 10 minutes total time. Remove to a plate until cool enough to handle. Season chicken with salt, pepper, chili powder and red pepper. Grill 3-4 minutes on each side, until cooked all the way through. Remove to a plate and cover with foil for 5-10 minutes.
Chop the lettuce, cilantro, avocado & red peppers into a large bowl. Zest the limes into the salad. Then, using a disposable solo cup upside down, score an x into the bottom. Set in the salad bowl x up. Place one end of the corn onto the x (this will hold it in place while you cut), hold the other end upright and slice corn off into the bowl.
With all salad ingredients in bowl, sprinkle seasonings evenly over top. Juice the 2 limes into the salad & drizzle olive oil on top. Toss to coat evenly, mixing ingredients together. Chop chicken and toss in salad. Serve with tortilla chips on the side.