When I saw Nancy’s pairing this week, I decided it was high time I learned how to grill corn. It’s doesn’t scare me or anything–I’m just stuck in my ways, I guess. Corn is boiled. Pies are baked. Turkey is roasted. Unless you’re from the south, that is. In the south, after a few drinks on Thanksgiving, it’s customary to drop a 15 pound bird into a large vat oil to 350 degrees. The fact that you have to stay THIS far away from your food when cooking it is tells me the danger meter is outside my comfort zone. I like my skin and I think I’ll keep all of it, thank you. Besides that… I don’t own a birthday hat.
Anyway, grilling corn on the cob cant’ be nearly as life threatening as deep frying a turkey, so I’m going to give it a try.
Nancy gives you the step-by-step on how to make this delicious complement for our Sauvignon Blanc. So live dangerously, people. Grill yourself some corn this holiday weekend!
Grilled Corn Salad Wraps
It doesn’t get better than this with fresh crunchy summer corn on the cob. Perfect as a starter for a backyard barbeque – it can also star on its on as a delicious veggie dinner!
6 Ears of Corn
1 Red Bell Pepper
1 Red Onion, Quartered
Olive Oil for Grilling Vegetables
1 Cup Chopped Tomatoes
1 Ripe Avocado, Chopped
4 oz. Monterey Jack Cheese, in ¼ inch cubes
¼ Cup Chopped Cilantro
Butter or Bibb Lettuce
Warm Corn Tortillas
Crispy Tortilla Strips*
¼ Cup Lime Juice
¼ Cup Extra Virgin Olive Oil
1 Tsp Freshly Ground Black Pepper
2 Tsp Kosher Salt
2 Tsp Ground Cumin
Preheat your grill for 10 minutes. Lightly oil the corn, pepper, and onion, then over medium heat, grill for about 5-7 minutes or until brown in spots. Place the pepper in a zippy bag and set aside.
Make the dressing by combining all the ingredients in a jar and shaking it.
Remove the pepper from the zippy bag, peel and chop. Cut the corn off the cob, and chop the red onion. Place in a bowl and add the tomatoes, avocado, cheese and cilantro, toss with the salad dressing. Garnish with crispy tortilla strips. Serve with lettuce and tortillas.
The easiest way to cut the corn off the cob is to stand it vertically in a shallow bowl or baking dish. Using a sharp knife, make long downward strokes as you move around the cob.
*Crispy Tortilla Strips are a fun garnish for this salad – and lots of other dishes! Take 2 corn tortillas and cut them in to skinny strips – about 1/8 inch wide. In a small skillet, heat 1 TB of canola oil until very hot. Drop 1/2 of the strips into the oil and stir until lightly browned – they will cook quickly. Remove, salt lightly and cook the other half.