The trick is to smoke the meat and not make the meat smoke

GRILLED CORN SALAD

  Date: May 25, 2009
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Williams-Sonoma’s Essentials of Grilling was the source for this recipe, which could be a starter or a side dish. I made it to go with another recipe from this cookbook: ALEHOUSE BEEF SKEWERS. It is a fairly quick prep chopping the cilantro and trimming the arugula leaves took the most time. You grill the corn over high direct heat until the corn is charred on all sides. You then cut the kernels off the husk and add in the other ingredients and toss to mix. This salad is very tasty and can be served hot off the grill, room temperature or cold - it is good each way.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
Williams-Sonoma Essential of Grilling:
Corn, Arugula, & Cherry Tomato Salad - Page 247.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs