Being that it’s bobby Q season 
, I thought it would be nice to give you a nice BBQ companion recipe.
This corn salad is absoulutely wonderful. It even uses a pinch of dry rub to give it some summertime flavor.
Now I confess. I don’t like to cook.
But this recipe is so easy, it hardly feels like cooking. And it’s so tasty that I feel like I’m really doing something special when I make it.
Now I can’t take credit for this recipe. It’s by the corn salad recipe a la Gina and Patrick Neely. I make mine a tad different than they do here.
I use lime instead of lemon juice and I use a couple tablespoons of honey in the dressing. So it’s tangy sweet!
I don’t care to much for arugula, so I leave that out when I make mine.
Check out the Neely’s making it in the video. Then scroll down for the recipe.
Ingredients
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Directions
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Add all ingredients to a bowl and stir until combined.
What’s your favorite BBQ companion dish?
- Corn Salad Recipe
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