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Barbecue corn salad : At this point in the summer, we've enjoyed corn on the cob just about every which way. We offer recipes that work best with kernels cut from the cob. (E. Jason Wambsgans/Chicago Tribune) |
Prep: 30 minutes
Grill: 8 minutes
Servings: 4 main-course
Note: Raw tomatillos add a bright crunch. You can substitute diced yellow plums or a tart apple.
Ingredients:
8 ounces cornbread, cut into 1/2-inch cubes, about 3 cups loosely packed
3 or 4 ears fresh corn on the cob, shucked
2 or 3 red Fresno chilies (or 1/2 cup diced bottled roasted red bell peppers)
1/4 cup plus 2 tablespoons barbecue sauce
2 medium ripe tomatoes, cut into 1/4-inch dice
4 small tomatillos, peeled, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
Salt, freshly ground black pepper to taste
2 cups coarsely shredded cooked or barbecued chicken
Creamy ranch dressing, optional
1. Heat oven to 375 degrees. Put cornbread cubes on a baking sheet. Bake, turning once or twice, until nicely golden, about 15 minutes. Cool.
2. Prepare charcoal grill or heat gas grill to medium. Put corn and Fresno chilies, if using, onto grill. Grill, turning once or twice, until golden and nearly cooked, about 4 minutes. Slather each ear of corn with about 1 tablespoon barbecue sauce. Continue grilling until nicely glazed, 3-4 minutes. Chilies are done when tender, about 6 minutes total; cool, then seed and chop. Cool corn.
3. Cut corn kernels from cob. Put corn into bowl. Stir in chopped chilies, tomatoes, tomatillos and cilantro. Mix well. Stir in olive oil and remaining barbecue sauce. Season with salt and pepper.
4. To serve, fold in chicken and cornbread croutons. Top with a drizzle of ranch dressing, if you like.
Nutrition information:
Per serving: 382 calories, 17 g fat, 2 g saturated fat, 82 mg cholesterol, 41 g carbohydrates, 19 g protein, 611 mg sodium, 5 g fiber.
Grill: 8 minutes
Servings: 4 main-course
Note: Raw tomatillos add a bright crunch. You can substitute diced yellow plums or a tart apple.
Ingredients:
8 ounces cornbread, cut into 1/2-inch cubes, about 3 cups loosely packed
3 or 4 ears fresh corn on the cob, shucked
2 or 3 red Fresno chilies (or 1/2 cup diced bottled roasted red bell peppers)
1/4 cup plus 2 tablespoons barbecue sauce
2 medium ripe tomatoes, cut into 1/4-inch dice
4 small tomatillos, peeled, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
Salt, freshly ground black pepper to taste
2 cups coarsely shredded cooked or barbecued chicken
Creamy ranch dressing, optional
1. Heat oven to 375 degrees. Put cornbread cubes on a baking sheet. Bake, turning once or twice, until nicely golden, about 15 minutes. Cool.
2. Prepare charcoal grill or heat gas grill to medium. Put corn and Fresno chilies, if using, onto grill. Grill, turning once or twice, until golden and nearly cooked, about 4 minutes. Slather each ear of corn with about 1 tablespoon barbecue sauce. Continue grilling until nicely glazed, 3-4 minutes. Chilies are done when tender, about 6 minutes total; cool, then seed and chop. Cool corn.
3. Cut corn kernels from cob. Put corn into bowl. Stir in chopped chilies, tomatoes, tomatillos and cilantro. Mix well. Stir in olive oil and remaining barbecue sauce. Season with salt and pepper.
4. To serve, fold in chicken and cornbread croutons. Top with a drizzle of ranch dressing, if you like.
Nutrition information:
Per serving: 382 calories, 17 g fat, 2 g saturated fat, 82 mg cholesterol, 41 g carbohydrates, 19 g protein, 611 mg sodium, 5 g fiber.
