Street Corn Salad
4 ears corn on the cob, cleaned
1 chipotle pepper in adobo sauce, more if you like heat
2 Tablespoons minced garlic
1/2 teaspoon ground cumin
1 Tablespoon honey
1/2 cup olive oil
1/2 cup cilantro leaves, divided
4 Tablespoons butter, softened
1(15 ounce) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup diced cucumbers
1/4 cup minced red onion
1/2 cup grated parmesan cheese
6 cups chopped romaine lettuce
Preheat the grill to 450°F.
Add the chipotle pepper, garlic, cumin, and honey to the bowl of the food processor fitted with the steel blade. Pulse for 30 seconds.
Slowly add the olive oil into the spout of the bowl with processor on low.
Add 1/4 cup of the cilantro leaves and pulse until combined.
Add 2 Tablespoons of the vinaigrette to a small bowl, add the butter and stir until combined.
Brush the corn all over with the butter mixture.
Place the corn onto the grill and cook for 15 minutes, rotating the corn every 5 minutes until cooked.
Remove the corn from the grill, let cool to touch and carefully cut the kernels off the corn.
Add the corn, black beans, tomatoes, cucumbers, red onion, parmesan cheese and romaine to a large bowl.
Add the remaining dressing to the bowl and toss to combine.