Fire roasted corn salad makes a tasty picnic side

Yankee Chef logoBy Jim Bailey

T his is a great and flavorful addition to your picnic, especially when using corn on the cob that has been charred over an open fire. Want more bang for your buck? Add some minced dried chilies to this salad.

For a true fire-roasted experience, remove husk and silk from three ears of corn and soak in cold water for 30 minutes. Fire up your grill and roast them right on the grill for about 6 minutes, then turn. Keep turning and roasting until each entire ear is lightly charred. Cool and cut off kernels for this recipe, You can skip sauteeing it in a skillet and follow the remainder of recipe.

fireroastedchilicornsalad1/4 cup sun-dried tomatoes (not in oil)
1/4 cup boiling water
2 cups whole kernel corn
1/2 teaspoon chili powder
1 tablespoon olive oil
1/2 onion, diced
3/4 cup sour cream
2 tablespoon lime juice
1/4 teaspoon cracked black pepper
Salt to taste

Soak tomatoes in water for 30 minutes. Drain and dice small. Dry corn as well as possible with paper towels and toss with chili powder; set aside. In a large skillet, add olive oil over medium-high heat. When hot, add corn and onion. Cook 6-8 minutes, stirring frequently, until the corn starts to get tan colored. Remove from stove and transfer corn mixture to a large bowl to cool to room temperature.

When ready, add tomatoes, sour cream, lime juice, black pepper and salt, blending well.
Makes 3 servings

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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