Thursday, August 23, 2012

Corn salad with Smoked Gouda

This is one of my favorite creations of all time. Lovely grilled veggies mixed with smoky creamy Gouda. What's not to love? Best part? Left over grilled veggies are just as good, if not better than fresh in this recipe so it's a great way to recycle leftovers.

Corn Salad with Smoked Gouda

6 ears corn
1 red bell pepper
1 onion (here I used a red onion for color)
1 zucchini
1 large carrot
2-3 oz smoked Gouda, grated or diced finely

Clean all vegetables. Shuck the corn. Peel the carrot and cut the carrot and zucchini into 1/4 inch thin strips. Take the top and root end off the onion, peel the outer layer and slice into 1/2 inch slices. Place each slice of onion in aluminum foil. Cut the pepper from stem to bottom and remove the seeds and core.

Place all veggies on the grill and cook until soft turning halfway through. 20 minutes for the onion, 10 min for most others but check frequently as grill temps vary.

While the veggies grill, grate or finely dice the smoked Gouda.

mmm gouda!
After the veggies are done, allow them to cook enough to allow handling then dice into 1/4 inch cubes.

With the pepper, remove the charred skin prior to dicing.

Use a corn skimmer to release the kernels or carefully slice them off the cob with a knife.

 Combine all chopped veggies with the cheese, salt and pepper in a large bowl. Mix thoroughly.

If the heat of the diced veggies does not melt the cheese, place in microwave for 30 seconds to encourage the cheese to melt. Add salt and pepper to taste.


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