Lemon Chive Grilled Corn Salad

Grilled corn is a bit of a summer staple at our house. My son in particular loves it and will even eat leftover grilled corn on the cob out of the fridge so we don’t often get to make this salad with leftover grilled corn but it is a great way to use up some if you have it. It is a delicious side dish addition to any grilled dinner this season. I make my own mayo for this recipe but you could easily use store bought and add the lemon zest and chives to that.

Don't be intimidated if you have never made homemade mayonnaise before; it is easier than you think .

Prepare your mayonnaise first.

In a blender or food processor, combine until thick and pale in color

2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of ½ lemon finely chopped

Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.

1 cup extra virgin olive oil
Juice of ½ lemon

This will produce a thick mayonnaise. Fold in two tablespoons chopped chives.

Toss together

3 to 4 large ears grilled corn, removed from the cob

2 large granny smith apples chopped

¼ cup finely diced red pepper

3 tbsp chopped green onion

½ to ¾ cup lemon chive mayo (or to taste)

salt and pepper to season

Chill the salad for an hour or two before serving.

Roasted Tomato and Grilled Corn Salsa

4 plum tomatoes diced
2 cloves minced garlic
½ tsp salt
½ tsp freshly ground black pepper
2 tbsp olive oil

Toss all together in a 9x9 inch glass baking dish and roast for about 30 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan.

Remove from oven and add
½ a small red onion diced small
1 large roasted red pepper diced small
1 large roasted orange pepper diced small
1 minced jalopeno pepper (optional)
2 large ears grilled corn, removed from cob
Zest and juice of 1 lime
½ tsp ground cumin
¼ cup chopped fresh cilantro
1 tablespoon brown sugar
1-2 tablespoons hot sauce

Salt and pepper to season

Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.