Grilled Corn Salad with Apples, Lemon & Chives. A new summer staple side dish that’s perfect for barbecues and picnics. Sweet corn will never be the same.
Grilled Corn Salad with Apples, Lemon and Chives
Grilled corn is a bit of a summer staple at our house. My son in particular loves it and will even eat leftover grilled corn on the cob out of the fridge so we don’t often get to make this salad with leftover grilled corn but it is a great way to use up some if you have it.
It is a delicious side dish addition to any grilled dinner this season. I make my own mayo for this recipe but you could easily use store bought and add the lemon zest and chives to that.
Don’t be intimidated if you have never made homemade mayonnaise before; it is easier than you think.
Grilled Corn Salad with Apples, Lemon and Chives
If you’d like more ideas for BBQ side dishes check out this very popular post with 26 Best Barbecue Side Dishes.
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Grilled Corn Salad with Apples, Lemon & Chives
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Grilled Corn Salad with Apples, Lemon & Chives, a new summer staple side dish that's perfect for barbecues and picnics. Sweet corn will never be the same.
- 2 large or extra large egg yolks
- 3/4 teaspoon salt
- 1 teaspoon sugar
- A pinch cayenne pepper
- Zest of ½ lemon finely chopped
- 1 cup extra virgin olive oil
- Juice of ½ lemon
- pinch of salt
- 4 - 6 large ears grilled corn removed from the cob
- 2 large granny smith apples chopped
- ¼ cup finely diced red pepper
- 3 tbsp chopped green onion
- ½ to ¾ cup lemon chive mayo or to taste
- salt and pepper to season
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Prepare your mayonnaise first.
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In a blender or food processor, combine the egg yolks, salt , sugar, cayenne pepper and lemon zest.until thick and pale in colour.
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Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.
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This will produce a thick mayonnaise. Fold in the two tablespoons chopped chives.
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Toss together the corn, apples, red pepper and green onion,
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Add about 3/4 cup of the lemon chive mayo to the rest of the salad ingredients and toss together well. Use more or less of the mayo to taste.
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Chill the salad for an hour or two before serving.
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Note: If using prepared mayo, use about 3/4 cup and add 1 tbsp chopped chives and 1 tsp finely chopped lemon zest. You can also add a squeeze of lemon juice of you like.
Note: If using prepared mayo, use about 3/4 cup and add 1 tbsp chopped chives and 1 tsp finely chopped lemon zest. You can also add a squeeze of lemon juice of you like.
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All your recipes are delicious