Grilled Corn Salad & Grilled Thai Chicken

Grilled Corn Salad

Ingredients

For the Grilled Corn Salad:

  • 5 ears fresh corn husked with silks removed*

  • 1 1/2 tablespoons extra-virgin olive oil

  • 2 teaspoons  kosher salt3/4 teaspoon black pepper

  • 1 pint halved cherry tomatoes 

  • 2 cups packed arugula

  • 1 medium avocado peeled, pitted, and diced

  • 1 small red bell pepper cored and finely chopped

  • 5green onions finely chopped

  • 1/4 cup chopped fresh cilantro

For the Dressing:

  • 1/4 cup fresh lime juice

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon honey

  • 1 teaspoon paprika

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon onion powder

Instructions

Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.

Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.

In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Recipe and photo credit: Well Plated
*In Flyer August 14 - 20, 2022

 

Grilled Thai Chicken

Ingredients

  • 2 lb chicken thighs*

Marinade

  • 1 large lemongrass stalk , white part only very finely chopped

  • 7 cloves garlic , minced

  • 2 tbsp lime juice

  • 2 tsp finely chopped red chili

  • 3 tbsp fish sauce

  • 2 tbsp Chinese cooking wine

  • 1 tsp sesame oil

  • 3 tbsp brown sugar 2 tbsp honey

  • 1/2 tbsp black pepper (adjust to taste)

To Serve

  • Lime wedges

  • Red chilli, finely sliced

  • Cilantro

Instructions

  1. Place Marinade ingredients in a large Ziplock bag. Massage to mix.

  2. Add the chicken into the bag and massage to spread the marinade over all the chicken. Marinate for 5 hours, preferably overnight (up to 24 hours).

  3. Remove chicken from the Marinade and discard the Marinade.

  4. Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.

  5. Cook the chicken until golden brown - around 3 minutes each side.

  6. Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.  Serve with your favourite rice or vermicelli side dish.

Recipe and photo credit: recipetineats.com
*In Flyer August 14 - 20, 2022

Annah Kassen