This delicious grilled corn salad recipe also features fresh cherry tomatoes, bacon and arugula, all tossed with a tomato basil vinaigrette.
This week, I’m sharing 5 BBQ recipes (one new one every day), that I created as part of the Ontario Gas BBQ Recipe Challenge. And lucky you, there are 4 other Ontario food bloggers who are sharing their great BBQ recipes, too. You won’t go wrong checking out all the other bloggers recipes, too, for some great summer BBQ inspiration!
After all the recipes are revealed by each of the bloggers, one recipe from each participant will be chosen by OGB. You’ll have a chance to vote for your favourite recipe and you can win one of the weekly $100 OGB gift cards just for voting. You can find more information and links to the other bloggers participating on the Ontario Gas BBQ website.
The Challenge: To create a Summer Salad Side Dish, American Cuisine, using corn.
The Tool: The Corn Basket.
My Recipe: Grilled Corn, Tomato and Arugula Salad with a Tomato Basil Vinaigrette
While BBQ grilled corn is delicious all on it’s own, I thought I’d take that grilled corn goodness and create a perfect summer salad that everyone would enjoy and would go perfectly with whatever you’re grilling. BBQ grilled corn, cherry tomatoes, arugula, bacon and jalapeno combine with a flavourful tomato-basil vinaigrette, for a colourful and delicious salad.
The bacon in this salad adds great texture and salty notes, but you can make this salad vegetarian by replacing the bacon with toasted walnuts.
I was excited to try the Corn Basket. We love roasted corn, so we make it a lot in the summer. Up until this point, my grilling method involved tossing the cobs on the BBQ grill and rolling them around. It was always a challenge to keep them from rolling right off the BBQ!
The corn basket not only keeps the cobs contained, it has a nice long Rosewood handle, making it easy to flip the corn all at once, ensuring even browning. I loved that this corn tool was easily adjustable with both a hook at the handle end and several adjustments at the far end that made sure the cobs were snug and didn’t escape. Open sides means it will fit corn of any length. We’ll be using this tool often. I plan to grill off lots of corn and then freeze it to enjoy once BBQ season is over.
Be sure to dress your salad just before serving, to ensure the arugula and bacon don’t get soggy. The vinaigrette recipe makes more dressing than you’ll need for one salad. The leftovers will keep in the fridge for up to a week. The Tomato Basil Vinaigrette also makes a great marinade/basting sauce for grilled chicken.
If you’re just popping in now, here’s a recap of the BBQ recipes I’ve shared so far:
• Day 1: Banana Bread Pudding with Coconut Caramel Sauce (Baked on the BBQ!)
• Day 2: Tikka Masala Me BBQ Pork Ribs
• Day 3: Fish Taco Appetizers with Avocado Crema
• Day 4: British Inspired BBQ Beef Burger
- Tomato Basil Vinaigrette:
- 2 Tbsp. red wine vinegar
- 1 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, peeled and roughly chopped
- 1/3 of a jalapeno pepper, seeds removed and roughly chopped (you'll use the remaining 2/3 in the salad)
- 1/2 medium tomato, seeds and pulp removed and roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1/3 cup + olive oil
- Salt and pepper, to taste
- For the Salad:
- 5 slices of bacon, cooked and crumbled
- Roasted corn kernels, removed from 4 grilled cobs of corn
- 2/3 of a small jalapeno, seeds and core removed and finely diced
- 12-15 cherry or grape tomatoes, halved
- 3 handfuls of baby arugula
- Tomato Basil Vinaigrette (recipe above)
- Shaved Parmesan cheese, for garnish
- Salt and pepper, to taste
- Prepare the Tomato Basil Vinaigrette: Add all ingredients to a food processor and process until chopped and well combined. Taste, add salt and pepper and adjust as necessary, adding more olive oil if needed. (This vinaigrette is should not be overly acidic, so the flavours of the basil, tomato and jalapeno aren't over-powered.) Place into a jar and refrigerate until needed.
- Prepare the Salad: In a large bowl, combine all the ingredients. Drizzle with some of the Tomato Basil Vinaigrette and toss well to coat. Garnish with freshly shaved Parmesan cheese and salt and pepper, to taste.