Enjoy savory and sweet in this crave-worthy summer salad.Soak your corn on the cob for 15-30 minutes before grilling if your grill runs hot; otherwise, you can grill them over direct heat as soon as your grill is warmed up.
4large or 5-6 small sweet corn; de-silked but with leaves still attached
½red pepperseeded and finely diced
¼red onionfinely diced
1can garbanzo beans or chickpeasrinsed & drained
Freshly cracked pepper
Instructions
Roast the garlic: preheat the oven to 350 degrees. Cut the top ½ inch or so of the garlic head off and then place on a large square of aluminum foil. Drizzle 1 ½ tablespoons olive oil over, wrap the garlic up tightly and then roasted for 40-45 minutes, or until the cloves are golden, smell super fragrant, and easily squeeze out of the head. Let cool slightly before making the dressing and the rest of the salad.
If soaking the corn before grilling: soak the corn in cool water for 15-30 before preheating the grill. Continue on to step 3 while the corn soaks.
Combine the roasted garlic cloves, red wine vinegar, olive oil, salt, and mustard in a small food processor or blender and blend until the dressing is a smooth and creamy pale yellow.
Grill the corn: preheat the grill to medium heat. Add the corn, soaked or un-soaked, to the grill and cook for 8-10 minutes, turning every 2-3 minutes, or until the corn kernels get swollen and develop a misty layer of "perspiration" on them. Remove from the grill and let cool enough to touch.
While the corn grills: combine the chopped onions, pepper, and garbanzo beans/chickpeas in a medium-large mixing bowl. Stir in the dressing until it covers all the veggies evenly.
Once the corn is cool enough to touch, cut all the kernels off the cob and mix into the rest of the veggies. Season with freshly cracked pepper and enjoy!
Notes
1. This salad will keep covered in the fridge for 3-5 days. It does not freeze well.