Grilled Corn Salad with Chipotle & Pickled Red Onion
This salad recipe is a great side dish to all your BBQ favorites! Use it as a salsa or toss with your favorite mixed greens as a hardy salad and enjoy with our Signature Chardonnay.
Salad Ingredients
- 1 large red onion, skin removed, cut into large rings for grilling
- Trefethen extra virgin olive oil
- 2 cup lowfat Greek yogurt
- 1 chipotle pepper (or use canned peppers in adobo sauce)
- 1 bunch cilantro, washed and picked
- 2 avocados
- 2 limes, zested and juiced
- flake salt or sea salt
- black pepper, freshly ground
Pickle Brine Ingredients
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup sugar or honey
- 1 tsp pickling spice
- 1 tsp salt
Procedure
- 1Fire up the grill. Season corn and onion with olive oil, salt, and pepper. Grill corn and onions until charred and cooked.
- 2Place all brine ingredients into a small pot and bring to a boil. While the brine is warming, roughly chop the grilled onion and place into a large mason jar. Pour boiling brine over the onions in jar and stir gently. Let rest on counter until room temperature. Seal and refrigerate once cool; flavors will get better over time.
- 3Place the yogurt, chipotle pepper, and a pinch of salt into a blender. Blend until well combined. Taste and adjust seasoning if needed – this dressing will be a little spicy!
- 4Cut the corn kernels off the cob and place into a large bowl. Add your pickled onions and cilantro. Mix gently. Before you are ready to serve, cut avocados into medium dice and toss with lime juice and zest in a separate bowl, seasoning with salt and pepper.
- 5Drizzle your corn with chipotle yogurt dressing and add the avocado just before serving. Then, artfully display your salad on your favorite platter and enjoy!
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