Grilled Corn and Tomato Salad with Mustard Vinaigrette

When you exercise, do you find that your body craves “bad” foods less?  Even if it is all mental, I will take any help to encourage better eating.  But I am easily swayed.  David wanted to try Maple & Motor yesterday and I had been on the treadmill in the morning so it really didn’t sound all that appealing, however when I saw the burgers and cheese fries, all noble thoughts and intentions went out the window. 

For dinner, we returned to the noble eating.  This salad was torn from the pages of Better Homes and Gardens.  David and I had some of the best grilled corn one summer in Vermont, some guy with a giant grill on the side of the road.  He pulled an ear off the grill, tore off the husks, dipped the now exposed corn in a cast iron pot of melted butter and then sprinkled garlic salt on it.  Just thinking about it makes me need to hit a treadmill.    

Ingredients: 

Grilled Corn and Tomato Salad
with Mustard Vinaigrette

1.      2-3 ears of fresh corn

2.      4 T extra-virgin olive oil

3.      2 T red wine vinegar or sherry vinegar

4.      1 T Dijon mustard

5.      1 T garlic chives (or regular chives + 1 clove minced garlic)

6.      2 hearts of romaine lettuce

7.      1 C grape and/or pear tomatoes, quartered

8.      ¼ C (1 oz) feta cheese or crumbled ricotta salata

Soak the corn (husks and silks and all) in a large bowl of water for 1 hour.

To make the dressing, combine 3 T olive oil, 2 T red wine or sherry vinegar, 1 T Dijon mustard and 1 T garlic chives in a container with a lid – shake and mix well.

Fire up the grill on medium heat.  Place the corn directly on the heat for 25-30 minutes, turning and rearranging occasionally.  Once cooked and cooled, remove the husks and silks, then cut off the kernels.  Try using a Kuhn Rikon corn zipper.  Best gift ever – thanks Uncle Willy!!

 

The magazine grilled the romaine, I didn't.  If you choose to, grill a whole romaine heart for 2-3 minutes.  I simply cut my romaine into bite size pieces.  Combine the romaine, corn and tomatoes in a bowl.  Drizzle the vinaigrette and toss to coat.  Sprinkle some salt and pepper to taste.  Transfer salad to a plate and top with cheese.