The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.
Utensils:Â Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time:Â 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories:Â Vegan, Gluten Free, No Sugar Added
one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped
* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.
Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.
Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)
ENJOY! Corn seems especially good near the end of summer.