This salad is perfect for an outdoor feast and will inspire even vegetarians to appreciate the beauty of grilling.
- 3 ears of corn, chucked
- Half a head of red cabbage, quartered
- Large handful cilantro, chopped
- 2 green onions diced, thinly sliced
- 2 tsp. apple cider vinegar
- 1 tbsp. olive oil, plus additional for cooking
- ½ tsp. chipotle powder (optional)
- Salt and pepper to taste
- I used a small gas grill for making this recipe, but you can easily make this with a coal grill if that is what you have. Just let grill heat to a high temperature before you start cooking. You can also grill indoors using grill pan. You will not achieve the same smokiness, but it will still be delicious.
- Start by turning the heat to high. Close the top and let grill heat for al least five minutes. Brush chucked corn with olive oil. Directly place on the grill and cook turning every four to five minutes, until you have turned onto all four sides. After every turn, close the grill top. Drizzle a bit of olive oil over the cabbage and place on the grill. Cook for five minutes, turning once. Both the corn and the cabbage should be slightly charred. Remove from grill and set aside and let cool until it is easy enough to handle.
- Cut off the corn kernels from the husk, by placing the flatter part of the corn into a cutting board, and running a knife from the top of the ear to the bottom. If you have a large enough bowl, you can also use that to better collect all the kernels and they fall off the husk. Slice the cabbage into thin ribbons. Place corn kernels and cabbage into a bowl. Add chopped cilantro and sliced green onion. Mix one tablespoon of olive oil, two teaspoons of apple cider vinegar, and chipotle powder, if using. Pour over salad and mix. Sprinkle with salt and pepper. Mix and devour.