Here is a great salad I borrowed from Guy Fieri, with some subbed ingredients based on what I had on hand, or could find in the store. It’s fun because you can make the whole thing on the grill.
Here’s what you’ll need:
- 6 ears of corn in the husk
- 4 slices of thick cut bacon
- 2 Anaheim peppers
- 2 green onions
- 1/2 red pepper, diced
- 1/2 onions, diced
Dressing
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 2 Tbsp fresh lime juice
- 1 Tbsp cumin
- 1 tsp maple syrup
- 1 chipotle in adobo, minced, plus 1 tsp sauce.
- Salt and Pepper to taste
Start by shucking the corn, but keeping the husks intact – remove all the silk. Then soak the ears in water for 30 min up to an hour. Then drain the corn and dry the cobs with paper towel.
Preheat the grill to medium-high heat. Cook the corn, turning every 3-4 minutes until done. While they are cooking, place the green onions and Anaheim peppers on the grill to blister and char. You can also cook the bacon on the grill, although I opted for a skillet method. Once the corn is cooked, remove everything and dice the roasted peppers and onions. While you are waiting for the corn to be cool enough to handle, make the dressing.
Whisk all dressing ingredients together. Then cut the corn from the cobs, and add it and all the other chopped ingredients to the bowl and toss with the dressing to coat.
**Originally published in 2021
The Shotgun’s Q Club blog is sponsored by Kitz & Pfeil Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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