Charred Corn Salad with Basil Vinaigrette

Serves 6 to 8 

My mom makes a version of this salad every summer. I'll never forget just how sweet the locally grown corn on the cob is. She often tosses in whole fresh basil, but I like to put the herb into a vibrant green vinaigrette that gets even better as it sits. The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue. For an even easier version of this summer salad, you can use leftover ears of cooked corn. Simply skip the step where you char the corn on the grill and instead cut the kernels off the precooked cobs. 

Corn
6 ears corn, shucked
oil
Kosher salt and cracked black pepper

Basil Vinaigrette
1 1/2 cups packed fresh basil leaves
1 garlic clove, grated
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper

1 (10-ounce) container small heirloom cherry tomatoes, halved (about 2 cups)
1/2 small red onion, finely chopped

1. For the corn: Preheat a grill pan or outdoor grill to high heat.

2. Brush or rub each corn cob with oil and sprinkle with salt and pepper. Put the corn on the grill and char each side, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear up, stalk end down, in a wide, shallow bowl and, using a knife, slice the corn kernels off the cob. Set aside.

3. For the vinaigrette: In a food processor or blender, pulse the basil and garlic until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream, then process until smooth. Season with salt and pepper.

4. In a large bowl, combine the corn, tomatoes, and red onion. Drizzle the basil vinaigrette over the vegetables and toss well to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.

BLT Chopped Salad with Corn, Feta, and Avocado

Yield: serves 2
Total Time: 25 minutes

Ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint cherry tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Quinoa with Black Beans and Cilantro

We love this recipe because it is super healthy and EASY to make. It's great to make ahead for lunches during the week and would also make a nice side paired with chicken.

Ingredients

• 1 tbs oil
• 1 medium onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1-1 1/2 cup Grandson's Gardens frozen corn kernels
  
• 1 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup loosely packed chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute about 5 minutes.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer low 15-20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This makes about 3-4 Main dish servings or approximately 6 side dish servings