This beautiful salad with corn as its highlight is surrounded by greens, beans, and vibrant vegetables dressed in a lemon basil dressing. The smokey charred corn and pinto beans work perfectly with the combination of arugula and Romaine lettuce and cilantro to enhance the fresh flavors.
Although grilled corn works for this recipe, I wanted the charred flavor of the corn. And, believe it or not, there is a method to charring corn. As simple as it is, many people char their corn too much, which results in inedible corn. The trick, however, is in the temperature and turning the corn continuously while cooking.
To prepare corn, carefully remove the husks and silk.
Preheat the grill to medium-high; hot heat is important!
Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done. For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.