When we fire up the grill to entertain, this side dish is always a big hit with our guests. Now, a lot of people grill corn on the cob for sure, but one thing our friends don’t expect is for Mr. and Mrs. Barbecue to transform it into a salad (we love to surprise folks). The grilled corn imparts a wonderful smoky flavor to this salad, and the red pepper and scallions add great color and crunch. The fresh lime juice and honey create a sweet tart dressing. This is a salad that can be prepared up to 2 days in advance, which is great for people on the go (like us)! And you may want to consider grilled sweet corn alongside most any grilled meat including chicken, steak, or pork chops. It’s the perfect accompaniment.

　　

Ingredients

serves 4 to 6

　　6 ears fresh corn, husked, silks removed

　　1/4 cup vegetable oil

　　1/2 red bell pepper, seeds and ribs removed, finely chopped

　　3 scallions, white and light-green parts, trimmed and finely chopped

　　3 tablespoons chopped fresh cilantro or flat-leaf parsley

　　3 tablespoons fresh lime juice

　　2 tablespoons maple syrup or honey

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon Neely’s Barbecue Seasoning (page 22)

　　

Step 1

Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tablespoons of the oil.

　　

Step 2

When the grill is hot, grill the corn for 7 minutes, using tongs to turn the cobs as necessary for even cooking, until the corn is nicely charred on all sides. Remove the ears from the grill. (Alternatively, you can broil the corn, turning as necessary for even browning.) When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and transfer them to a large bowl. Add the bell pepper, scallions, and cilantro or parsley.

　　

Step 3

In a small bowl, whisk together the remaining 2 tablespoons oil with the lime juice, maple syrup, salt, pepper, and Neely’s Barbecue Seasoning. Pour the dressing over the corn mixture, toss well to combine, and taste to adjust seasonings (adding more salt, pepper, or lime juice as desired). Serve at room temperature.

　　Cooks' Note

　　For an extra smoky flavor, grill the scallions until charred and soft, 3 to 4 minutes total, then finely chop.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.