Grilled Corn Salad

So Eric's one task on Monday nights and Tuesdays around lunch time is creating and posting wonderful things for everyone to read, but this time around he was pretty much not really focused on much of anything. Instead he took off for Ohio for this last work related trip Wednesday morning after spending all of Monday and Tuesday distracted. We were both pretty much super distracted this week, on one hand because of Eric's trip, but on the other hand because we were expecting to hear back about a possible new job, which means he sat around the last few weeks saying "oh, I'm sure I didn't get it. Oh, I'm sure there'll be more interviewing to do for it. Oh it's just exploring my options, I'm not going to get all excited about something that probably won't happen". Of course Charisse managed to decode these messages and revealed the real message he was sending as: "OMG, IfIgetthisjobitwillbethebestjobeverI'msoexcitedIcan'tthinkorsitstilllongenoughtowriteablogpost". Needless to say, we were both very excited when Eric actually got the call on Tuesday morning, and the call was "you got the job!". Don't tell anyone, but Eric was caught dancing a little jig down the hallways of his office and Eric dancing does not happen that often (not without a long night out that leads up to the dancing part anyways). Anyways, our post about firing up the grill, grilling being Eric's "man thing" and how to make the best Martini in the world (at least one that would make James Bond proud) got a bit sidetracked. Instead we offer you a grilled corn salad which we hope will tide you over until next week and get you though all of Eric's corny jokes.

Printable Recipe

 Grilled Corn SaladWhat You Will Need
4 ears of corn
2 red bell peppers
2 zucchini's sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 jalapeno (seeded and diced)
1 tsp ground cumin
1/4 cup feta cheese
2 Tbs olive oil
2 Tbs lime juice
salt and pepper to taste


Grill the corn, bell pepper and zucchini and set aside to let cool.

Whisk together the lime juice, olive oil, cumin and salt and pepper, set aside.

Cut the corn off the cob, dice the zucchini and peel the red pepper and remove seeds. Dice bell peppers, and combine all ingredients in a large bowl, toss in dressing and serve.