Grilled Corn on the Cob – A cook named Rebecca

This grilled salmon salad is perfect to top fresh lettuce I just picked along with my vine ripened tomatoes, grilled summer squash, grilled corn on the cob, English cucumbers, sliced avocado and a few more delicious things! I love using these summer vegetables in a salad.

I added boiled eggs, capers and olives! I didn’t want a heavy dressing, i was trying to keep it fresh, so I dressed the salad in a couple of steps. First I placed my lettuce in a bowl and squeezed the juice of a lemon them tossed a little. Then I added about a half a cup of good extra virgin olive oil and added blue cheese chunks to it. I whisked that together and poured the desired amount over the salad when I was ready.

grilled salmon salad with blue cheese.

I used my lodge cast iron grill for the salmon, corn and squash. I love having this piece of equipment! Here’s a link for the grill/griddle: https://amzn.to/2B8J5YL.

I love this reversible grill/griddle. Perfect for making pancakes, grilling meats and vegetables and for making those famous smash burgers!

I used 1 pound of fresh salmon for two. I used wild salmon and it was absolutely delicious. We like our salmon medium rare. These salmon sides were pretty thin, my grill was pretty hot, so I cooked on the first side for about 4 minutes, flipped and cooked 2 more minutes. When you start seeing little white beads forming, you’ve overcooked. Overcooked salmon that is dry is not what you want.

Wild salmon is a little more expensive, but I really prefer this over the farm raised. Here’s a good tutorial on grilling salmon. https://cooking.nytimes.com/guides/19-how-to-cook-salmon.

perfect grilled salmon salad with summer vegetables

Need another salmon recipe? https://the2spoons.com/yes-crazy-good-salmon-rice-bowl/.

Wow! How good does this salmon rice bowl look! I absolutely love a rice bowl!

Ok, here’s the recipe for this delicious salmon and summer vegetables!

Grilled Salmon Salad with Summer Vegetables

Print Recipe

Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 lb salmon, I used wild salmon and a side portion but you can use filets or steaks
lettuce of your choice (I used romaine from my garden) torn
1 ear corn that has been par cooked either in your microwave or in boiling water until tender.
2 small summer squash, sliced lengthwise
1/4 cup olives, chopped or sliced
1-2 tbsp capers (optional)
1/2 English cucumber sliced
1 avocado, sliced
1-2 hard boiled eggs
1 large or 2 small tomatoes, quartered
1/2 cup extra virgin olive oil
1/4 cup blue cheese chunks, plus more if you want to finish with more on top
1 juice of one lemon, plus more for drizzling over the salmon when finished cooking
salt and pepper to taste
olive oil for cooking salmon and vegetables

Method

Prepare your grill or gridle and heat to medium high. While your grill is heating, brush your salmon, corn and squash with extra virgin olive oil. Salt and pepper each side.
When your grill is ready, add your corn, squash and salmon. Cook your salmon on the first side about 4 minutes. If you want crisscross grill marks, cook 2 minutes, do a quarter turn and continue to cook 2 more minutes. Flip the salmon. Continue to cook another 2 minutes, being careful not to overcook. These times are just a guideline. If your salmon is really thin and cooking too fast, flip and shorten your cooking time. You will regret cooking it until it is dry. When done, remove to a plate and set aside.
Cook your corn until you have some char and cook your squash, depending on how tick you cut it until you have some grill marks and you can tell it is done because it will become a little translucent. Remove from heat and when cool enough to handle, remove the kernels from the cob reserving for your salad and roll your squash slices up.
When ready to assemble your salad, place the lettuce in a bowl. Squeeze the lemon juice over and toss. Then arrange your other ingredients over your lettuce. I don't toss, I just place each ingredient on top of the lettuce.
Add the 1/2 cup EVOO to a small bowl along with your blue cheese chunks. Whisk slightly to combine and form a dressing. Drizzle a little over the first ingredients, without mixing, then place your salmon on top in each bowl and drizzle the remaining blue cheese dressing. Bon Appetite!

Delicious! Grilled Mexican Street Corn

mexican street corn

I’ve made this will the husk still on, but this time I removed the husk then I par boiled the corn, then placed on a hot grill. This cuts down on the cooking time. If you don’t have a grill, lodge makes a great cast iron grill/griddle that works great and I use a lot! Here’s a link for that grill/griddle that you can use for so many things. https://amzn.to/3guuqpA

This reversible Lodge grill/griddle is great!

Here’s a photo of Mexican street corn I’ve made before grilling in the husk and in that case I used feta cheese:

Mexican Street Corn

I used cotija cheese this time. Traditionally, Cotija cheese was made with raw milk aged for three to twelve months. But the commercial productions add an enzyme to speed up the ripening process. This need for acceleration gives the commercial produce a slight change in flavor compared to the artisanal variety.

Since, Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chilli. In Mexico, it is also widely used to enhance the flavour of many savoury dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.” https://cheese.com/cotija

Here’s the brand of cotija I used, but there are various brands available. https://amzn.to/2C7I2Iu

Delicious! Grilled Mexican Street Corn

I made this the other night as a side dish for my barbecue chicken. Here’s the link for the chicken. https://the2spoons.com/best-summer-barbecue-chicken-on-the-grill-with-my-1-go-to-sauce/. The grilled corn was perfect while I already had the grill going.

barbecue chicken

Here’s the recipe for the corn! Enjoy!

Mexican Street Corn

Print Recipe

Servings: 4 servings

Course: easy side dish, easy side dish, vegetable, mexican, Side Dish, Vegetable

Cuisine: Mexican

Ingredients Method

Ingredients

enough mayonnaise to brush on each ear of corn
cotija cheese or feta cheese, crumbled
1 -2 limes
Chili powder or tajin, which I used
cilantro, chopped
salt and pepper

Method

Par cook your corn. My simple way is to place the ears of the corn, still in their husk into the microwave and hit the fresh vegetable button. When complete, they are perfectly cooked and they peel so easy! If you don’t have a microwave, remove the husks and silks and cook in a pot of boiling water until tender, about 8 minutes. For presentation purposes I prefer the microwave method, because you can peel the husk to the bottom and tie with a piece of husk, and just remove the silk.
Remove the corn and completely dry. Either start your outside grill or your inside grill pan works great. This corn is already cooked, so you just want to add some flavor and char.
Liberally oil each piece with some canola oil and lightly salt. The cheese is salty so don’t add too much. Grill until nicely charred on all sides.
Remove from the grill plan, and place on a platter for serving. Brush mayonnaise on all sides of the corn. Sprinkle with the crumbled cheese on all sides. Sprinkle with chile powder and squeeze lime juice over the corn. Top with chopped cilantro.