There is nothing more delicious than the fresh crispness of a bite of summer corn! Rather than covering up flavor in butter, this salad is light, healthy, and versatile as it goes with almost any grilled sliced meat, fish or seafood. It’s a great dish to have in your pocket to pull together a weeknight patio meal.
- 1/2 cup minced shallots (1 or 2 large)
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon vinegar
- 1/2 cup orange juice
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
- Four, 6-ounce boneless skinless chicken breasts
- 3 ears fresh sweet corn
- 1 large or 2 medium ripe tomatoes, diced
- 1/2 cup minced cilantro or basil
Preheat grill to high.
In a small bowl, whisk together shallots, Dijon mustard, honey, white wine vinegar, and orange juice. Whisk in olive oil in a steady stream until well combined. Season with salt and pepper.
Remove about half of the dressing to a medium bowl and toss chicken in dressing to coat.
Quickly grill corn 2 to 4 minutes per side, until kernels have a few grill marks. Cool to handle – cut corn from cob into bowl and toss with tomatoes, cilantro, and remaining dressing.
Grill chicken 4 to 6 minutes per side, until golden and cooked through. Slice chicken and arrange on plates. Top with corn salad