The third dish I tried for the BBQ was this delicious corn salad. I opted for fresh corn (duh) and used five ears. It was interesting cooking it in the cast-iron. I really liked how some of the kernels got a little charred and I wish a few more of them had. Other than that, the dish is excellent and perfect for a BBQ. One thing to note, I prefer this dish at room temperature and glad it got a chance to cool down on the way to the BBQ. I also opted not to add the cilantro right away and instead let the corn cool down while I was making the other two dishes and added it before leaving the house.
Things I learned from this recipe:
I can't recall if I gave this tip before, but when cutting kernels of corn off the cob, it is best to do it in a large bowl. It really does prevent the kernels from flying all over the place.
When making this again, I think I'd consider adding more lime juice.
Would I make this recipe again?
Yes
The recipe:
Yet another of the Weight Watchers recipes not available online. The recipe is incredibly easy though. I cooked it 10 minutes in the cast-iron skillet with a tablespoon of butter.
5 ears of corn
1/2 red bell pepper
1 jalapeño pepper, seeded & minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice (after cooking)