Grilled Corn and Summer Veggie Salad with Honey Lime Vinaigrette


Serves 8

1/4 cup cider vinegar
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons light olive oil
4 tablespoons local honey
1 teaspoon Creole or Dijon mustard
1 teaspoon Cajun or Creole seasoning
1/4 teaspoon freshly ground black pepper

For the Salad:
4 ears fresh corn, husks and silks removed
1/2 cup finely diced red onion
1/2 cup finely diced orange bell pepper
1/2 cup peeled and seeded finely diced cucumber
1/2 cup finely diced summer squash
1/2 cup quartered grape tomatoes
3 tablespoons coarse chopped parsley
1 tablespoon finely diced jalapeno
1/2 teaspoon kosher salt
2 cups baby salad greens or small arugula leaves


In a glass bowl whisk together all of the ingredients for one minute. Let dressing stand while preparing salad. The dressing may be made up to a week in advance if kept refrigerated. Shake well before using.

Heat a grill pan or outside grill to medium high heat. Brush the grates with a little olive oil to prevent sticking. Place the corn on the grates and grill until slightly charred on all sides.

Cut the corn kernels from the cobs. In a large bowl toss corn and remaining ingredients, red onion through the jalapeno. (May be made a day in advance and kept refrigerated.)

To serve, add the baby salad greens to a large bowl and season the vegetables with the kosher salt. Toss the vegetables with the salad greens and the desired amount of dressing.
(As the vegetables and salad will wilt and become watery, do not combine all of the ingredients until just before serving.)