I had corn yesterday! Let me clarify – I did not have canned or frozen corn, but real, honest-to -goodness, summer-is-here, corn-on-the-cob! And it was good too 🙂 I ran into my local Sprouts (love them) after the gym yesterday, just to get some milk and yogurt, and there it was. I’m always hesitant to buy the first corn of the season, because nothing is worse than starchy, mushy corn. From my experience growing up in the Midwest, late summer corn is best. Knee-high by July is what I remember, which means by August it’s ready to pick. But I live out west now, and everything is different. Cilantro is 3 bunches for $0.79. Love that.
I grilled up the corn (and chopped up my cilantro) and used it in this Southwest Salad, along with cauliflower rice. I do love regular old rice in this salad, but always feel like it’s a little too much starch along with the corn and black beans. Enter cauliflower rice to save the day. Did I mention I’m on a cauliflower rice kick?
This salad is so pretty for summer, and it’s perfect with grilled chicken or fish. Or just as a meal by itself. It also tastes even better for lunch (or dinner again) the next night.
- 3 ears of corn, grilled
- 1 small head of cauliflower, cut into florets
- 1 15 ounce can black beans, drained and rinsed
- 1 bunch scallions (about 5), chopped
- 1 medium red pepper, seeded and chopped
- 1 medium carrot, peeled and chopped
- ½ pint cherry or grape tomatoes, halved
- 1 medium poblano pepper, seeded and chopped
- 1 serrano or jalapeno pepper, seeded and minced
- ¼ cup cilantro, chopped
- 1 large clove of garlic, minced
- juice of 1 lime (about 3 tablespoons)
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
- Cool grilled corn and then remove the kernels with a sharp knife, and transfer to a large mixing bowl.
- Place the cauliflower florets in the bowl of a food processor and pulse about 25 times or until it resembles rice. Transfer to the mixing bowl.
- Add the remaining vegetables and cilantro to the mixing bowl and toss well to combine.
- Assemble the dressing by combining all ingredients in a measuring cup or small bowl and whisking well. Pour dressing over the vegetables and refrigerate for at least 30 minutes for flavors to combine.
- Store any leftovers in a covered container in the refrigerator.
Have you tasted any corn yet? Do you grill it, steam it, boil it? Do you get tired of it by the end of the summer?